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Lamb Chops, with Herbs

Cut some chops from the loin or neck of lamb. Trim them neatly, and dip them first into clarified butter, and afterwards into a mixture made of equal quantities of chives and parsley. Fry them in hot fat until they are nicely browned, or broil them over a clear fire, and serve them on a hot dish, garnished with crisped parsley. The following sauce may be sent to table with them. Take a sprig of thyme, two sprigs of parsley, and three or four leaves of tarragon. Strip the leaves from the stalks, wash them, and chop them small. Mix them smoothly with a piece of butter the size of an egg, and a dessert-spoonful of flour, and pour over them half a pint of boiling gravy. Simmer four or five minutes over the fire, and rub out any lumps that may form. Season with a little salt and pepper, if required; add a table-spoonful of strained lemon-juice, take the sauce off the fire, and stir it into the well-beaten yolk of an egg-Time, ten or fifteen minutes to cook the chops; a quarter of an hour to prepare the gravy. Probable cost, 1s. per pound. Sufficient, half a dozen chops for three persons.