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Advertising : 839 wordsBought ready-trimmed at the butcher's, cutlets are rather an expensive item on the menu of a large family. The enterprising housewife can enjoy them at a much lower cost by buying the best end of the neck of mutton or lamb and sawing off the upper rib bones, keeping them about three inches long. Saw off the backbone, then cul each ... [ILLUSTRATED]
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The Sydney Morning Herald (NSW : 1842 - 1954), Thu 9 May 1935, Page 15
It's easy and takes two shakes of a lamb's tail!
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