Mutton cutlets with sorrel sauce

Ingredients

• 1 first rate neck neck of mutton (Choose a good quality neck of mutton; ask your butcher to help you divide it into neat cutlets if needed)
• 1 dust (light pinch) pepper (For dusting the cutlets before marinating)
• 1 dust (light pinch) salt (For dusting the cutlets before marinating)
• 1 whole Bombay onion (A Bombay onion is a large, mild variety; a large white or yellow onion is a suitable substitute)
• 2 handfuls sorrel (Fresh sorrel leaves; remove any tough stems)
• 1 whole lettuce (Finely cut up; a soft-leaf variety such as butterhead works well)
• 2 tablespoons butter (Unsalted butter recommended)
• 0.5 pint (approximately 280 ml) gravy slightly thickened with flour (Use a pre-made or store-bought meat gravy lightly thickened with a little flour; it should be pourable but not watery)
• 1 dessertspoon (approximately 2 teaspoons) white sugar (Balances the tartness of the sorrel)
• 3 salt-spoonfuls (approximately 3/4 teaspoon) salt (For the sauce; a salt-spoon is roughly a quarter of a teaspoon)
• 1 good dusting black pepper (A generous pinch or two of freshly ground black pepper for the sauce)

Instructions

1. 1Choose a first-rate neck of mutton and divide it into neat individual cutlets. Use a sharp knife and, if needed, ask your butcher to do this for you. Aim for evenly sized pieces so they cook uniformly.
2. 2Give each cutlet a light dusting of pepper and salt on both sides. Lay them in a single layer in a dish, cover, and leave to marinate for the rest of the day — ideally at least 4 hours in the refrigerator. This allows the seasoning to penetrate the meat.
3. 3Peel the Bombay onion and slice it as finely as possible — thin half-moons or fine dice both work. Finely cut up the sorrel leaves (remove any tough stems) and finely shred the lettuce. Set all three aside separately.
4. 4Place a light saucepan over medium heat. Add the butter and let it melt gently across the bottom of the pan — do not let it brown at this stage. Once melted, add the finely shredded onion. Toss and stir the onion in the butter, cooking until it turns a pale golden brown. This should take around 5 to 7 minutes on medium heat. Keep stirring to prevent burning.
5. 5Once the onion is pale brown, add the finely cut sorrel and shredded lettuce to the saucepan all at once. Stir the vegetables continuously in the melted butter until they begin to wilt and change colour — they will reduce significantly in volume and darken slightly. This will take about 3 to 4 minutes.
6. 6Pour approximately half a pint (around 280 ml) of gravy that has been slightly thickened with flour into the saucepan with the vegetables. Stir everything together well. Then add one dessertspoon (about 2 teaspoons) of white sugar, three salt-spoonfuls (about three-quarter teaspoon) of salt, and a good dusting of black pepper. Stir again to fully combine all the seasonings into the sauce.
7. 7Bring the sauce to a gentle boil over medium heat, stirring occasionally. Allow the vegetables to boil in the sauce for approximately five minutes, until the sauce has come together and the vegetables are fully cooked through. Note: the original recipe text ends here; based on the context, serve the sauce spooned over the marinated and cooked mutton cutlets.