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Lamb or Mutton Cutlets

Take the cutlets from the loin, trim and remove the fat; dip them in cold water, season with pepper and sprinkle flour also, on both sides. Wet the inside of a thick saucepan with cold water, leaving about two tablespoons of the latter in the pan. Lay the cutlets in flat, place over a gentle fire and simmer slowly and carefully for one hour or more, turning the cutlets when half done. Unless cooked slowly the cutlets will not be tender or good. There should be sufficient gravy to serve vith them. If not, a little more water should be added.