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Soubise Sauce (Take the best end of a neck)

Take the best end of a neck of mutton, saw off the upper rib bones, leaving the bones which will form the cutlets about three inches long; then saw off the spine bone and cut off each cutlet, trim neatly, scraping the meat and fat clean off about half an inch of the top of each bone. Arrange the cutlets neatly round in a sauté-pan, sprinkle over them a little pepper and salt, add an ounce of butter, and cook the cutlets a nice brown on each side. Serve with Soubise sauce in the centre and a good gravy round the cutlets.