Trim the fat entirely from some cutlets taken from the loin; just dip them into cold water, dredge them moderately with pepper, and plentifully on both sides with flour; rinse a thick iron saucepan with spring water, and leave three or four tablespoonsful in it; arrange the cutlets in one flat layer, if it can be done conveniently, and place them over a very gentle fire; throw in a little salt when they begin to stew, and let them simmer as softly as possible, but without ceasing, from an hour and a quarter to an hour and a half. If dressed with great care, which they require, they will be equally tender, easy of digestion, and nutritious; and being at the same time free from everything which can disagree with the most delicate stomach, the receipt will be found a valuable one for invalids. The mutton should be of good quality, but the excellence of the dish mainly depends on its being most gently stewed; for if allowed to boil quickly all the gravy will be dried up, and the meat will be unfit for table. The cutlets must be turned when they are half done: two or three spoonsful of water or gravy may be added to them should they not yield sufficient moisture; or if closely arranged in a single layer at first, water may be poured in to half their depth. The advantage of this receipt is, that none of the nutriment of the meat is lost; for that which escapes from the cutlets remains in the gravy, which should all be served with them: any fat which may be perceived upon it should be carefully skimmed off. Cold broth used for it instead of water will render it extremely good.