Mutton Cutlets. Time—½ hour.
4 lbs. best end of a neck of mutton, 1 egg, bread-crumbs; pepper and salt to taste.
Saw off the upper rib bones, leaving the bones which will form the cutlets about three inches long. Cut off each cutlet, trim neatly, scraping off the fat. Dip each one in the egg, which has been well beaten, sprinkle with bread-crumbs, and fry a golden brown in hot fat or oil. Arrange on a hot dish round mashed potatoes or other vegetables.
The pieces cut off in preparing the cutlets should be used for Irish stew, toad-in-the hole, or any other small dish.