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Lamb Chops and Potatoes

Egg and bread-crumb some neatly-trimmed lamb chops, and fry them in the usual way (see LAMB CHOPS, FRIED). For half a dozen chops prepare a pound and a half of potatoes. Boil and drain them, and beat them up with a fork, then add a quarter of a pint of boiling broth, or, failing this, milk. Beat well until quite smooth, pass the potatoes through a sieve, put them into a saucepan with two ounces of fresh butter, and stir briskly until they are quite hot. Pile the potatoes high in the centre of a hot dish, and place the chops round them in an upright position, one overlapping the other. Time, ten or fifteen minutes to fry the chops; forty minutes to prepare the potatoes. Probable cost of chops, 1s. per pound. Sufficient for three or four persons.