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Mutton or Lamb Cutlets

Cut them from the loin (or they may be cut from the neck) and trim neatly. Lay aside the bits of bone and meat you cut off to make gravy. Pour a little melted butter over the cutlets, and let them lie in it for fourteen minutes, keeping them just warm enough to prevent the butter from hardening; then dip each in beaten egg, roll in bread or cracker crumbs and lay them in a dripping pan with very little water at the bottom. Bake quickly and baste often with butter and water. Stew the bones in water enough to cover them; season with sweet herbs, pepper and salt, with a spoonful of tomato catsup. Strain, thicken with browned flour and pour over the cutlets. Serve. a