Saw off the upper rib-bones from a neck of mutton, leaving the bones, which are to form the cutlets, about three inches long: remove the spine-bone with a small saw; pare away the flat bones which adhere to the meaty fillet of the neck, and then separate the bones into cutlets by cutting slantwise to the left; trim the cutlets neatly without waste; season with pepper and salt; broil them and dish them up with plain gravy: they may also be dished up round mashed potatoes, and shalot gravy, No. 64, poured round.