st.

First remove the under-cut or fillet from about two pounds of the best
end of a loin of mutton, cut off the flap, which will be useful for
stewing, and it is especially good eaten cold, and then remove the meat
from the bones in one piece, which divide with the fillet into cutlets
about half-an-inch thick. Egg them over and dip them in well-seasoned
bread-crumbs, fry them until a nice brown, and serve with gravy made
from the bones and an onion.

This way of cooking the loin is much more economical than in chops,
because with them the bones and flap are wasted, whereas in cutlets all
is used up.

To stew the flap, put it in a stewpan, the fat downwards, sprinkle
pepper and salt, and slice an onion or two over, and set it to fry
gently in its own fat for an hour. Take up the meat, and put half-a-pint
of cold water to the fat, which, when it has risen in a solid cake, take
off, mix a little flour with the gravy which will be found beneath the
fat, add pepper, salt, and some cooked potatoes cut in slices. Cut the
meat into neat squares; let it simmer gently in the gravy with the
potatoes for an hour.

ROULADES OF MUTTON.

Remove the fillet from a fine loin of mutton, trim away every particle
of skin, fat, and gristle. Flatten the fillet with a cutlet-bat, and cut
it lengthways into slices as thin as possible; divide these into neat
pieces about three inches long. Sprinkle each with pepper, salt, and
finely-chopped parsley, roll them up tightly, then dip in beaten egg,
and afterwards in finely-sifted bread-crumbs mixed with an equal
quantity of flour and highly seasoned with pepper and salt. As each
roulade is thus prepared place it on a game-skewer, three or four on
each skewer. Dissolve an ounce of butter in a small frying-pan, and
cook the roulades in it.

MUTTON COLLOPS.

Cut neat thin slices from a leg of either roasted or boiled mutton, dip
them in yolk of egg and in fine dry bread-crumbs to which a little
flour, pepper, and salt have been added. Heat enough butter in a small
frying-pan to just cover the bottom, put in the slices of mutton and
cook them very slowly, first on one side then on the other, until they
are brown. Garnish the dish on which the mutton is served with some
fried potatoes or potato chips.

MUTTON SAUTE.

Put a little butter or bacon fat in the frying-pan, sprinkle pepper and
salt over slices of cold mutton, and let them get hot very slowly. The
mutton must be frequently t