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Roebuck, Cutlets Of

Divide a neck of roebuck into cutlets, trim them neatly, flatten with a cutlet-bat, and season with pepper and salt. Dip the cutlets first into clarified butter, and afterwards into bread-crumbs. Butter the bars of the gridiron, and boil the cutlets over a gentle fire, turning them frequently to preserve the gravy. Serve with a little piquant sauce poured round them. Time to broil the cutlets, ten to twelve minutes.