No. 91. Petto di Castrato alla Salsa piccante (Breast of Mutton)
Ingredients: Same as No. 90.
When the breast of mutton has been stuffed and cooked as above, let it get cold and then cut it into fillets, flour them over, fry in butter, and serve with tomato sauce piquante (No. 10), or one dessert-spoonful of New Century sauce in a quarter pint of good stock or gravy.