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Fried Fillets of Mutton

Cut two pounds of cutlets from the middle of a loin of mutton, remove the fat and skin and cut into slices about one-half inch thick; flatten them with a cutlet bat and dip them into beaten egg, and then into sifted breadcrumbs. Sprinkle lightly with pepper and salt and let them remain for about one hour. Put some butter in a fryingpan, and when it is hot put in the fillets and fry on both sides until they are quite done and of a nice brown color. Place them on a dish, garnish with asparagus, seakale or cauliflower, and serve. Fillets of Mutton, Minute Style Put some good strong stock into a saucepan, reduce it quickly to a glaze, add a slice of fat bacon and as many fillets of mutton as required. Cover over with a piece of well-buttered paper and simmer gently over a slow fire for ten or twelve minutes, when they will be done and well glazed, but care must be taken to prevent the bacon from burning. Place the meat on a dish, add a little stock to the liquor in the pan to heat, pour it over the fillets, and serve hot.