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Pepper and Salt (One dessertspoonful of Vinegar)

One dessertspoonful of Vinegar.

Two tablespoonfuls of Salad Oil.

Half a pint of Stock.

A little Glaze.

Two ounces of Butter.

Some chopped Mushrooms.

Trim the cutlets, lay them round in a sauté-pan, put in one ounce of butter, cover them with the onion cut in slices, sprinkle over them some pepper and salt, and pour over all the stock, oil, and vinegar. Stew gently for about half an hour; take out the cutlets, glaze them, strain the sauce and reduce it; dish the cutlets on a border of mashed potatoes with the chopped mushrooms in the centre, and sauce poured round.