Take 6 or 7 lbs. of mutton chops, remove the fat and trim them neatly. Boil till quite tender. Pack the chops in jars, putting 4 or 5 in each jar. Strain the water in which the chops were boiled, and, to each quart, add nine sheets of gelatine and 6 tablespoons of vinegar. Bring to the boil, strain and, when cold, clarify with white of egg and egg shells. Pour over the cutlets and do not cover the jars till the mixture has set in a firm jelly, which should be quite transparent. This will keep for some weeks.