salt and pepper to taste, mashed potatoes.
_Mode_.--Procure a well-hung neck of mutton, saw off about 3 inches of
the top of the bones, and cut the cutlets of a moderate thickness. Shape
them by chopping off the thick part of the chine-bone; beat them flat
with a cutlet-chopper, and scrape quite clean, a portion of the top of
the bone. Broil them over a nice clear fire for about 7 or 8 minutes,
and turn them frequently. Have ready some smoothly-mashed white
potatoes; place these in the middle of the dish; when the cutlets are
done, season with pepper and salt; arrange them round the potatoes, with
the thick end of the cutlets downwards, and serve very hot and quickly.
(See Coloured Plate.)
_Time_.--7 or 8 minutes. _Average cost_, for this quantity, 2s. 4d.
_Sufficient_ for 5 or 6 persons.
_Seasonable_ at any time.
_Note_.--Cutlets may be served in various ways; with peas, tomatoes,
onions, sauce piquante, &c.
MUTTON PIE (Cold Meat Cookery).