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Mutton Cutlets, Italian

IN- GREDIENTS for dish for 6 persons, as an entrée.- lbs. of best end of neck of mutton, a tablespoonful of minced parsley, 4 oz. of grated bread-crumbs, a teaspoonful of finelyminced onion, 2 oz. of butter, a little grated lemon-rind, salt, pepper, mace, flour, 1 egg, 1 wineglassful of sherry or Madeira, lard for frying. AVERAGE COST, 2s. 6d.

Cut the meat into even, well-shaped cutlets, paring the bones to flatten them.

Mix the bread-crumbs, herbs and seasoning together, melt the butter, dip each cutlet into it, then into beaten egg, and lastly into the bread-crumbs. Put some lard into a frying-pan, and as soon as it boils put in the cutlets and fry them a bright brown, then put them on a hot dish and keep them hot while the gravy is made.

To make this, dredge some flour into the pan, and when it is brown, pour in a teacupful of boiling water and the wine, and a little sauce or ketchup if liked. Boil up once, then pour round the cutlets, and serve with a garnish of vegetables, such as tufts of cauliflower or green peas.

TIME. About 10 minutes to fry the cutlets.

SEASONABLE at any time, MUTTON, FILLET OF.