Mutton Cutlets Bread-Crumbed

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Trim the cutlets as directed in the foregoing number; season with pepper and salt; pat closely some bread-crumbs on each cutlet, and then having dipped them separately in some clarified butter, bread-crumb them again; broil the cutlets on both sides over a clear fire, dish them up, and serve with plain gravy under them.

Note.—Cutlets prepared as above may also be served with thick purees of peas, asparagus, turnips, chestnuts, carrots, onions, potatoes, Jerusalem artichokes, with Jardinieres, Macedoines, all kinds cf dressed vegetables, and also with the following sauces, viz.;—piquante tomata, Italian, poor-man's, Robert, Lyonnaise, &c.

No. 556