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Mutton Cutlets

(Prague.) Cut up a neck of mutton, and boil the cutlets in sufficient stock to cover, with an onion, a carrot, and some herbs for 3/4 hour. Drain them, make a sauce of 1 spoonful each of flour and butter, 1 cup of boiling milk, salt, pepper, 1/2 cup of grated horseradish, the juice of 1/2 a lemon, and yolk of 1 egg. Pour this around the chops, dust them with some bread-crumbs, and brown in a hot oven. Serve with spinach or potatoes.