Mutton Cutlets Recipe

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Instructions

Slit 1 pound chestnuts, place in hot oven to loosen skins, shell and take off inner skin.
Place in saucepan with gravy to cover and 1/2 teaspoon salt.
Boil until tender, then drain and rub through sieve.
Chop fine 2 slices ham, add 2 tablespoons vegetable shortening with 1/4 pound chestnut puree, season with salt, pepper and red pepper.
Add 1 egg yolk and mix.
Trim 8 cutlets, make 1/4 cup vegetable shortening hot in frying pan, cook cutlets 1 minute on right side only, then arrange them flat on dish, cover with another with weight on top, leave until cold.
Spread puree over cooked side of cutlets, brush with beaten egg and cover with breadcrumbs.
Fry on both sides, and place in oven 5 minutes.
Dish in circle on mashed potatoes; fill center with fried potato balls and sprinkle with chopped parsley.
Serve with gravy.