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Mignons of Mutton, Porto Sauce

Neatly flatten six four-ounce mignon steaks cut from a leg of tender mutton. Season with a teaspoon salt and half teaspoon pepper. Thoroughly heat a tablespoon melted butter in a frying pan, add the mignons and cook for four minutes on each side. Remove, dress on six freshly prepared round toasts, pour a port wine sauce over and serve.