CUTLETS of Cold Mutton.
[Cold Meat Cookery.] Ingredients.—The remains of cold loin or neck of mutton, 1 egg, bread-crumbs, brown gravy or tomato sauce. Mode.—Cut the remains of cold loin or neck of mutton into cutlets, trim them, and take away a portion of the fat, should there be too much; dip them in beaten egg, and sprinkle with bread-crumbs, and fry them a nice brown in hot dripping. Arrange, them on a dish, and pour round them either a good gravy or hot tomato sauce. Time.—About 7 minutes. Seasonable.—Tomatoes to be had most reasonably in September and October.