Cut a neck of mutton into cutlets; beat it till very tender; wash it with thick melted butter, and strew over the side which is buttered some sweet-herbs, chopped small, with grated bread, a little salt, and nutmeg. Lay it on a gridiron over a charcoal fire, and, turning it, do the same to that side as the other. Make sauce of gravy, anchovies, shalots, thick butter, a little nutmeg, and lemon.
Mutton cutlets, with onion sauce.
Cut the cutlets very small; trim all round, taking off all the fat; cut off the long part of the bone; put them into a stewpan, with all the trimmings that have been cut off, together with one onion cut in slices; add some parsley, a carrot or two, a pinch of salt, and six table-spoonfuls of mutton or veal jelly, and let them stew till the cutlets are of a brown colour all round, but do not let them burn. Take out the cutlets, drain them in a sieve, and let them cool; then strain the sauce till it becomes of a fine glaze, and re-warm them. Have ready some good onion sauce; put it in the middle of the dish; place the cutlets—eight, if they are small—round it, and serve the glaze with them; take care it does not touch the onion sauce, but pour it round the outside part.
Mutton hams, to make.
Cut a hind quarter of mutton like a ham. Take one ounce of saltpetre, one pound of coarse sugar, and one pound of common salt; mix them together, and rub the ham well with them. Lay it in a hollow tray with the skin downward; baste it every day for a fortnight; then roll it in sawdust, and hang it in wood smoke for a fortnight. Boil and hang it in a dry place; cut it out in rashers. It does not eat well boiled, but is delicious broiled.
Haricot Mutton.
Take a neck of mutton, and cut it in the same manner as for mutton chops. When done, lay them in your stewpan, with a blade of mace, some whole peppercorns, a bunch of sweet-herbs, two onions, one carrot, one turnip, all cut in slices, and lay them over your mutton. Set your stewpan over a slow fire, and let the chops stew till they are brown; turn them, that the other side may be the same. Have ready some good gravy, and pour on them, and let them stew till they are very tender. Your ragout must be turnips and carrots cut into dice, and small onions, all boiled very tender, and well stirred up in the liquor in which your mutton was stewed.
Another way.
Fry mutton chops in butter till they are brown, but not done through. Lay them flat in a stewpan, and just cover them with gravy. Put in small onions, whole carrots, and turnips, scooped or cut into shapes; let them stew very gently for two hours or more. Season the chops before you fry them with pepper and salt.