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Breaded Lamb Chops

Grate some stale bread, season with salt and pepper; prepare some eggs well beaten, have your pan with hot fat ready; dip your chops into the beaten egg and then roll over in the bread crumbs; repeat dipping in egg and rolling in the crumbs, as it is a great improvement; then lay each one into the boiling lard; fry a nice brown. Serve with currant jelly or grape catsup.