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Fresh Tomatoes

Glaze. Butter. Parsley. Remove the fillet from a loin or a neck of mutton, cut it into neat fillets crossways about half an inch thick; bat out these fillets and season them with fresh mushrooms chopped finely, and pepper and salt; place them in a buttered pan, and cook over a quick fire. Cook some chopped mushrooms in a little glaze, spread this mixture on a plate and cut out in neat squares, place one square on each fillet of mutton; dish the fillets up on a large croûton of fried bread down the middle of the dish, and lay slices of warm tomatoes down each side of the croûton with a small piece of Maître d'Hôtel butter upon each one. Serve with good suprême or good brown sauce, round.