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Mutton Cutlets, with Mashed Potatoes

INGREDIENTS for dish for C persons. About 3 lbs. of the best ena ci the neck of mutton, salt and pepper to tasto, mashed potatoes. AVERAGE COST, 25. 40.

Procure a well-hung neck of mutton, saw off about 3 inches of the top of the bones, and cut the cutlets of a moderate thickness. Shape them by chopping off the thick part of the chine-bone; beat them flat with a cutlet-chopper, and scrape quite clean a portion of the top of the bone.

Broil them over a nice clear fire for about 7 or 8 minutes, and turn them frequently.

MUTTON CUTLETS.

Have ready some smoothly-mashed white potatoes; place these in the middle of the dish; when the cutlets are done, season with pepper and salt; arrange them round the potatoes, with the thick end of the cutlets downwards, and serve very hot and quickly.

TIME.-7 or 8 minutes.

SEASONABLE at any time.

Note.-Cutlets may be served in various ways: with peas, tomatoes, onions, sauce piquant, &c.