and pepper to taste, 1 blade of pounded mace, 1 small bunch of savoury
herbs minced very fine, 2 or 3 shalots, 2 or 3 oz. of butter, 1
dessertspoonful of flour, 1/2 pint of gravy, 1 tablespoonful of
lemon-juice.
_Mode_.--Cut some very thin slices from a leg or the chump end of a loin
of mutton; sprinkle them with pepper, salt, pounded mace, minced savoury
herbs, and minced shalot; fry them in butter, stir in a dessertspoonful
of flour, add the gravy and lemon-juice, simmer very gently about 5 or 7
minutes, and serve immediately.
_Time_.--5 to 7 minutes.
_Average cost_, exclusive of the meat, 6d.
_Seasonable_ at any time.
[Illustration: MUTTON CUTLETS.]
MUTTON CUTLETS WITH MASHED POTATOES.