1 lbs. Neck Chops--5d.

1 1/2 oz. Butter--1 1/2d.

1 oz. Flour

3 Onions

1 gill Milk

Pepper, Salt, and Lemon Juice--1d.

Total Cost--71/2 d.

Time--20 Minutes

Trim off the cutlets, lay them in a tin dish, cover with buttered
paper, and bake in the oven from fifteen to twenty minutes, according
to thickness, turning once while cooking. Peel the onions, put them
into cold water, bring to the boil, throw away the water. Put them on
again in cold water and boil until rather soft, then strain all
the water away, put in the butter, let it get quite hot, then cover
down and finish cooking the onions in this, but do not brown them. Stir
in the flour and pour over the milk, stir until it boils, let it boil
two or three minutes, then rub through a sieve; season with salt,
pepper, and lemon juice. Dish the cutlets in a circle, pour away some
of the fat, and rinse the tin with a spoonful of gravy. Pour this round
the dish and put the soubise sauce in the centre. Serve hot.