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LAMB, BREAST OF, BROILED (another way)

Take two breasts of lamb, trim them neatly, remove the tendons, and tie the joints together. Simmer them gently, as in the last recipe, until the bones can be drawn out easily, then remove these, sprinkle salt and pepper over the meat, and place it between two dishes. Put a weight on the top, and let it remain until cold. When wanted for use, cut the meat into neat pieces, brush these over twice with egg and bread-crumbs, and broil them over a clear fire until brightly browned on both sides. Dish them neatly, and send brown gravy and tomato or piquant sauce to table with them. Time, eight or ten minutes to broil the lamb. Sufficient for four or five persons. Probable cost, 6d. to 8d. per pound.