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Lamb Cutlets in Aspic Jelly

Line the bottom of a stewpan with slices of bacon, onions and sliced carrots; trim a few cutlets, place them in the stewpan with a few cloves and peppercorns, half a blade of mace and two or three sprigs of parsley. Moisten with one wineglassful of sherry and sufficient clear stock to cover them, and leaving the lid on, simmer at the side of the fire. When tender leave the cutlets in their cooking liquor until they are half cold, then drain, place them between two plates and put a weight on the top. When quite cold trim the cutlets neatly, pour a layer of liquid aspic jelly into a vessel, and when it is set lay the cutlets upon it and cover with another layer of jelly, placing the pan on the ice to cool. After the jelly is quite cold and firm procure a tin cutter the shape of a cutlet and stamp the cutlets out with it, dipping it continually in hot water. Boil until cooked some young green peas, then drain off the water, put a little jelly in with them and toss over the fire for a minute or two until well covered with it. Place a circle of chopped jelly on a dish, arrange the cutlets on it and pour the peas into the center. Garnish round the cutlets with croutons of aspic jelly, and serve.