Required: A neck of mutton. Two ounces of butter. One ounce of glaze. Six mushrooms. Six tomatoes. Salt and pepper.

Cut the fillet from the neck of mutton - that is, the part that forms the thick end of a chop. Cut it crossways into rounds about half an inch thick; then, with a cutlet bat or heavy knife dipped in cold water, flatten the fillets slightly. Trim off all rough pieces, and sprinkle each cutlet with salt, pepper, and a little finely chopped mushroom.

Melt the butter in a frying-pan, put in the fillets, and cook them over a quick fire, browning them nicely. Melt the glaze in a stewpan, put the mushrooms (after peeling them carefully) into it, and stew them till tender. Turn the mushrooms out on a plate, cut them into large squares, and lay one of these squares on each fillet.

Cut a slice of bread about half an inch thick, notch it prettily round the edge with a knife, and then fry it a light brown in hot fat. Place it on a hot dish, arrange the fillets and mushrooms in one line down this fried bread, and on each side of the fillets place neat slices of tomato which have been cooked in the oven till they are just tender.

Pour some brown sauce round the dish.

Cost, 3s. 3d.