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Lamb Chops, Fried

Cut a loin or neck of lamb into chops from half to three-quarters of an inch in thickness. Dip each one into beaten egg, and afterwards into bread-crumbs, flavored as follows. Mix three ounces of finely-grated bread-crumbs with a salt-spoonful of salt, half a salt-spoonful of pepper, a table-spoonful of finely-chopped parsley, and a quarter of a tea-spoonful of finely-minced lemon-rind. Fry the chops in good dripping until lightly browned on both sides. Serve on a hot dish, and garnish with slices of lemon or crisped parsley. Time to fry, ten to fifteen minutes. Probable cost, 1s. per pound. Sufficient, half a dozen chops for two or three persons.