Cutlets of Roebuck

Saw off the upper bones of the ribs of a neck of roebuck, leaving the cutlet-bones barely three inches in length; saw off the spine-bone; remove the flat bones which cover the meaty part of the neck, and then with a sharp knife separate the bones—cutting slantwise between each rib-bone; thus, the cutlets being so far shaped, scrape away all meat from the small or upper end of the bone, to the extent of half an inch; flatten the cutlet slightly with a cutlet-bat (see Adams' Illustrations, &c.); trim the meaty part neatly round; season with pepper and salt; dip each cutlet separately in clarified butter; bread-crumb and broil them; dish up, and serve piquante sauce round the base of the entree.