Lamb Cutlets in Crepinette

Prepare twelve rather thick but well-trimmed lamb cutlets, leaving the kernel only, and suppressing all the fat and sinews; chop the meats without cutting through, then season with salt, pepper and nutmeg. Make a forcemeat with half a pound of chopped fat pork, half a pound of cooked fine herbs (No. 385), and two ounces of fresh bread-crumbs; mix thoroughly and lay it on both sides of the cutlets; wrap each one separately in a square piece of "crepinette" or caul fat well fattened; butter them over with a brush dipped in butter, and broil for twenty-five minutes on a slow fire, turning them round when done on one side; then lay them on a small baking tin; trim the handles with frills (No. 10); dress in a circle on a dish, adding some reduced clear gravy (No. 404.)