Ephraim Enterprise | 1905-11-30 | Page 23 | Delicious Mutton Cutlets.

Delicious Mutton Cutlets Take two cutlets out of the middle of ot a large leg of mutton Southdown is the best put them into an omelet omelet omelet ome ome- let pan with sufficient butter to keep the meat from sticking to the pan Into a deep dish put a piece of butter the size of an egg pour over it a cup of boiling water when one side of the meat is cooked baste it in the water and butter then cook the other side In the same manner when both sides have be been n cooked and basted season the remainder of the gravy in inthe inthe inthe the bowl with pepper salt and a littie lit Ill tie tle chopped parsley and a little onion If preferred then pour this over the meat and allow to simmer gently until ready to serve