Cutlets, Coated.—Make a rich onion purée, by cooking four or five onions in an ounce or two of butter or clarified dripping till tender enough to pulp through a sieve, then stir over the fire with the yolk of an egg, a spoonful of fine sifted flour, pepper and salt to taste; allow it all just to boil up, then turn it into a basin to cool. Have ready some cold cooked mutton cutlets, and spread each of these a quarter of an inch thick with the cold onion purée, then dip into beaten egg and breadcrumbs and fry quickly a golden brown. These are excellent as they are, but even nicer if a little tomato sauce be served round them. Any very thick sauce or purée may be used in the same way, instead of the onion purée, and if cutlets run short supplement them with equal sized and shaped pieces of cooked meat.