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Pepper and Salt (Cutlets must first be cut)

The cutlets must first be cut, a bone to each cutlet, and not very much trimmed, then braized for an hour (in the oven is best) till the meat is quite tender; take them out and press them until cold, when each cutlet should be very neatly trimmed, and dipped in the glaze until they have a smooth glacé appearance. Next chop the aspic, cutting from it first a few croûtons to arrange round the cutlets. Put the chopped aspic on the dish, arrange the cutlets, and fill in the centre with the macédoine, which should previously be well stirred into the Mayonnaise sauce, leaving the beetroot to add at the last, as it discolours the other vegetables. This entrée can be varied or ornamented, according to taste, with cut cucumber, small frills, etc. Cutlets à l'Epicurienne.

Ingredients.

Best end of a neck of Mutton.