Mutton Cutlets with Braised Lettuce

Pare the cutlets as indicated for plain (No. 1590), larding them with medium lardons (No. 2, Fig. 52). Butter the bottom of a sautoir, and cover it with slices of fat pork, slices of veal, carrots, onions a bunch of parsley garnished with thyme and bay leaf, and a few cloves; lay in the cutlets and moisten to half their height with a mirepoix stock (No. 419), then cover over with buttered paper, let cook to reduce in the oven, being careful to baste frequently, and to add more liquid as quickly as it evaporates, they will take about two hours. Have some lettuce blanched and braised (No. 2754); when done and well drained, dress them in the center of a dish placing the cutlets around after glazing them and trimming the handles with paper frills (No. 10). Strain, remove the fat from the stock and reduce with a little brown sauce (No. 414) and whit wine; pass through a tammy and pour a part of it over the meat serving the remainder in a sauce-boat with the cutlets.