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Salt, Pepper and Nutmeg (Trim the neck neatly cut off)

Trim the neck neatly; cut off the bone ends, and braise in the usual way; when done, set to cool. Prepare a farce as described below. Cut the meat into cutlets, trim them, season them with pepper and salt, and cover one side with a thin layer of liver farce.

Dissolve the gelatine and mix with the sauces, allowing four leaves for the tomato sauce, and four leaves for the Béchamel sauce. When sufficiently cool, coat the covered side of the cutlets alternately with white sauce and tomato sauce. After the cutlets are well masked place them on a wire tray, and keep them on the ice till quite set.

Dish them up in a circle, put a dressed salad in the centre of the dish, place a paper ruffle on each cutlet, and serve.

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