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 egg, dip them into very fine bread-crumbs, then into clarified butter, and again into the bread-crumbs, which should be flattened evenly upon them, and broil them over a very clear and brisk fire, or fry them in a little good butter of a fine clear brown; press them in two sheets of white blotting paper to extract the grease, and dish them in a circle, and pour into the centre a soubise sauce, or a puree of cucumbers. brown cucumber sauce or a rich gravy, may be substituted for either of these in serving a quite simple dinner. Cutlets of the loin may be dressed in the same way after being dipped into crumbs of bread mixed with a full seasoning of minced herbs, and with a small quantity of eschalot when its flavour is liked. The small flat bone at the end of the cutlets should be taken off, to give them a good appearance.