Mutton Cutlets and Reform Sauce

Ingredients

• 3 lbs neck of mutton
• 6 tablespoons bread crumbs
• 1 egg
• 2 oz butter
• Salt to taste
• Pepper to taste
• Frying fat
• 2 oz flour
• 1 oz butter
• 2 oz tomatoes
• 1 small onion
• 1 pint stock
• 1 tablespoon red-currant jelly
• 2 tablespoons port wine

Directions

1. Chop off the thick part of the chine bone from the mutton neck for easy division.

2. Cut the mutton into moderate thickness cutlets and trim the bones to about 1.5 inches beyond the meat.

3. Flatten the cutlets with a wetted knife and scrape the bones clean.

4. Melt 2 oz of butter and season with salt and pepper.

5. Dip each cutlet in the seasoned butter, then in beaten egg, keeping the bones clean.

6. Roll the cutlets in bread crumbs until well coated.

7. Fry the cutlets in boiling fat for 8 to 10 minutes until golden.

8. Drain on a sieve and serve on a potato border with Reform Sauce poured around.