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Lamb Steaks, Brown

Flatten the steaks, dip them into beaten egg, and afterwards into finely-grated bread-crumbs flavoured and seasoned as follows. With four heaped table-spoonfuls of bread-crumbs mix half a tea-spoonful of salt, a quarter of a tea-spoonful of pepper, the eighth of a small nutmeg, grated, a table-spoonful of finely-minced parsley, and the thin rind of a quarter of a lemon chopped as small as possible. Fry the chops in hot fat, thicken half a pint of nicely-seasoned gravy with a lump of butter rolled in flour, and add a glass of port and half a dozen stewed mushrooms. The latter may be omitted. Serve the steaks on a hot dish, pour the sauce into the centre, and garnish with fried sippets, or, if preferred, pickled gherkins thinly sliced. Send green peas or stewed cucumbers to table with these. Time, ten minutes to fry the steaks. Probable cost, 10d. per pound. Sufficient, half a dozen for three persons.