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Cold Mutton Cutlets

Trim one dozen rib cutlets neatly, remove every particle of fat. Lard them thickly on one side, place them in the bottom of a stewing-pan, larded side up, add one small carrot sliced, one onion, one bay leaf, a sprig of parsley, and six whole pepper-corns, cover with stock, bring quickly to a boil, then put on the back part of the fire, where it cannot possibly boil, for one hour, adding salt fifteen minutes before they are done. Take out, drain, and put them to press between two flat dishes. Trim the bones with paper quillings and serve cold around a bed of tender cabbage dressed with mayonnaise.

MUTTON en PAPILLOTE I cup of bread crumbs 6 loin cutlets Yolk of one egg I onion 2 tablespoonfuls of butter Put one tablespoonful of butter in a frying pan, when hot, brown the cutlets on both sides, take out and season with salt and pepper. Add the remainder of the butter to the frying pan and the onion cut into slices, stir until a golden brown. When done take from the fire, add the bread crumbs, egg, and a tablespoonful of chopped parsley. Cut six pieces of white paper in a heart like shape, large enough to hold one cutlet each. Put a tablespoonful of the mixture on one side of the paper; put a cutlet on top of this, then another spoonful of the mixture on top of that, fold the other half of the paper over all. Fold the edges lightly together one over the other. Place in a hot oven for fifteen minutes. Serve in the papers with sauce Béchamel.