Cut neat thin slices from a leg of either roasted or boiled mutton, dip
them in yolk of egg and in fine dry bread-crumbs to which a little
flour, pepper, and salt have been added. Heat enough butter in a small
frying-pan to just cover the bottom, put in the slices of mutton and
cook them very slowly, first on one side then on the other, until they
are brown. Garnish the dish on which the mutton is served with some
fried potatoes or potato chips.