Stewed Mutton Cutlets.
- 3 lbs. of mutton cutlets.
- 2 tablespoonfuls of butter.
- 2 raw tomatoes, chopped.
- Pepper and salt.
- ½ cup of boiling water.
- Browned flour and currant jelly.
Put the butter into a saucepan, and lay in the cutlets, then the tomatoes. Set where they will heat very slowly for one hour. Then turn the meat, add the boiling water, and stew steadily—not fast—half an hour, keeping the pan closely covered. Lay the cutlets upon a hot dish, strain the gravy back into the saucepan, thicken with a little browned flour, stir in a heaping teaspoonful of currant jelly, and when this has melted, pour over the meat.