bread crumbs, brown gravy (No. 436), or tomato sauce (No. 529).
_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.
DORMERS.