Lamb or Mutton Cutlets, with Soubise Sauce (Entrée)

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By Eliza Acton

Published 1845

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The best end of two necks of either will be required for a handsome dish. Cut them thin with one bone to each; trim off the fat and all the skin, scrape the bones very clean that they may look white, and season the cutlets with salt and white pepper; brush them with