A Handbook of Cookery for a Small House

flour and serve. _85. Breast of Mutton Stuffed_ Lay the breast of mutton on the pastry board and put sage and onion stuffing (recipe 40) into it. Roll and tie with string and bake for one hour. _86. Leg of Mutton Cutlets_ Cut the leg of mutton in half, the top part for roasting and the rest of the leg cut into cutlets of about an inch thick (it should cut into four cutlets). Put half an ounce of butter into a pan and melt it over the fire. Fry the cutlets over a clear, brisk fire for five minutes, and turn over once during that time. Put the stove top on and cook the cutlets for fifteen minutes more. Then dish. _87. Mutton Cutlets and Mashed Potatoes_ Cut three pounds of best end of neck of mutton (it is always best to cut your own cutlets), carefully remove the line of fat and scrape the bone which should not be longer than three inches. Chop the rest off. Put one ounce of fresh butter in an enamelled frying pan and make it hot. Lay the cutlets in the butter and put over a brisk fire for three minutes. Turn once and place on the stove with the top on. Cook for another fifteen minutes. If any doubt is felt as to their being done, it is well to cut one to see whether it is cooked perfectly. It should look red not purple, and the gravy should run. Arrange the mashed potatoes in a pyramid in the centre of the dish and stand the cutlets round it with a little paper frill on each bone. _88. Boiled Mutton with Mushrooms or Olives_ Take some mutton cutlets from which all the fat has been removed. Put them into a frying pan with a little good dripping and some finely sliced onion. Fry to a light brown. Cut into dice one or more sound turnips and a carrot and put into a small saucepan together with one or two stoned olives or mushrooms cut up, unless the button ones are used.