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Lamb and Mutton: Chops
Breaded Chops. 4 loin chops, 1 egg, 1 cupful bread crumbs, 1 teaspoonful salt, Dash pepper, 1 tablespoonful chopped parsley.
Cut chops three quarters of an inch thick. Dip each in beaten egg and lay on a meat board. Mix bread crumbs with salt and pepper, minced parsley, and a little grated nutmeg.
Roll the chops in the bread crumbs and fry in boiling fat until light brown. Garnish with slices of lemon and sprigs of parsley.
Curry of Lamb (Southern recipe).
Breast lamb, 2 onions, 1 carrot, Bunch parsley, 1 bay leaf, 4 tablespoonfuls butter, 3 tablespoonfuls curry powder, 2 dozen sweet potatoes, 2 tablespoonfuls flour, 3 tablespoonfuls grated cocoanut, 3 dashes McIlhenny's Tabasco Sauce.
Cut lamb in inch squares, trim, and put on fire with enough water to cover; add onion, carrot, parsley, and bay leaf; cook half an hour. Prepare LAMB AND MUTTON butter in saucepan with curry powder, simmer five minutes, add flour, moisten with stock of lamb strained; add pieces of lamb, also sweet potatoes, cocoanut, salt, and tabasco. Cook fifteen minutes, and serve with garnishing of boiled rice. Chicken, veal, or mutton may be prepared in the same way.
Lamb Chops à la Boulangère (French recipe). 10 or 12 cutlets, 2 tablespoonfuls butter, cupful cream, Salt, pepper, and cayenne, 1 tablespoonful chopped chervil, 1 lemon.
Trim the cutlets, season with salt, pepper, and a little cayenne, dip in olive oil, then in flour. Broil over a slow fire. While they are cooking, put cream in a stewpan, and when boiling add butter, chervil, the juice of lemon, and a little pepper and salt; stir quickly till it forms a smooth sauce; pour it over the cutlets when done, and serve quickly. Fillets of veal or rabbit are good cooked in this way.
Mutton Chops à la Cleveland. 8 mutton chops, 3 tablespoonfuls sweet oil, 3 tablespoonfuls butter, 1 onion, 1 pint mushrooms, pint strained tomatoes, Dash McIlhenny's Tabasco Sauce, Salt, Chopped parsley.
Fry the chops in the oil and butter.
Put them on a hot platter while you make the sauce. Chop the onion and mushrooms fine; put them in a saucepan with a little butter and fry until brown. Add the tomatoes, and boil five minutes; add the tabasco, salt, pepper, and parsley. Lay the chops in a circle; pour the sauce in the center, and garnish with points of toast. Broiled Lamb Chops.
Have the chops cut thick, dust with salt and pepper; broil over a quick fire; pile neatly on a hot platter, and put a small bit of butter on each one.
Stuffed Mutton Chops. 10 mutton chops, 1 tablespoonful butter, 1 tablespoonful chopped onion, cupful chopped mushrooms, 1 teaspoonful salt, Pinch pepper, 1 tablespoonful flour, 2 tablespoonfuls stock.
Trim the chops, which have been cut very thick. With a sharp knife split each chop in two, without sepa- C Brown-Bread or Pudding Mold; b, Waffle Iron; c, Patty Pans. rating the meat from the bone. Put the butter in a pan, add the onion, and cook five minutes; add to this the chopped mushrooms, salt, and pepper, and cook five minutes longer.
Add the flour and stock. Cook for a few minutes; stuff each chop with this mixture after it has cooled; press them tightly together, and broil.
Mutton Cutlets with Mushrooms.
Take the bones from mutton chops, and use the round, lean portions.
Brush with melted butter and broil.
Serve them on rounds of toasted bread, with mushroom sauce poured over. Sauce.-Peel 1 pint mushrooms, cut in pieces, season, and cook in cream sauce for ten minutes.
MRS. CURTIS'S COOKBOOK Lamb Fricassee (German recipe). 2 breasts lamb, pan, set it in a hot oven, and bake brown.-GESINE LEMCKE. 2 ounces butter, 2 tablespoonfuls chopped onion, Kidneys à la Maître d'hôtel (French 2 teaspoonfuls salt, tablespoonful butter, 2 tablespoonfuls flour.
Dip the lamb breasts into boiling water, then instantly into cold water; cut the meat into two-inch pieces.
Melt the butter in a saucepan, add the onions, and cook five minutes without browning; season the meat with the salt; add it to the saucepan; cook ten minutes, cover with boiling water, put on the lid, and cook until done. Shortly before serving, melt tablespoonful butter, add the flour, stir, and cook a few minutes; add it to the fricassee, and boil a few minutes longer.-GESINE LEMCKE. recipe). a Split and cut in two, lengthwise, lamb's kidneys. Run a skewer through to keep them flat. Dip in melted butter and fine bread crumbs; season with salt and pepper. Broil five minutes. five minutes. Serve with maître d'hôtel butter.
Lamb-Heart Stew (French recipe). 3 lambs' hearts, 1 tablespoonful butter, 1 peeled lemon, bay leaf, Salt, Pepper. 6 lamb kidneys, 1 ounce butter, Deviled Kidneys (German recipe).
Wash the hearts and slice, cutting across the grain of the meat. Dry slightly and dust with flour. Put the butter in a stewpan and when hot ada the meat; stir and cook about ten minutes. Add enough water to near- 2 tablespoonfuls chopped onions, ly cover the meat, the lemon cut in 1 teaspoonful chopped parsley, slices, and bay leaf. Cover the kettle, and cook gently half an hour, stirring often and adding more water, if needed; add salt and pepper; remove the bay leaf and lemon, thicken, and serve.
Lamb's Liver Curried. bruised clove garlic 1 teaspoonful salt, 1 cupful stock, Yolks 3 eggs, Cayenne pepper.
Split the kidneys, remove the white part in center and chop fine. Place the butter in a saucepan, add the onions, and cook three minutes; add the kidneys and salt; stir, and cook three minutes; then add the stock, and cook three minutes longer. Remove from the fire, add the eggs, parsley, and a little pepper. Fill this mixture into 6 ramequins, sprinkle over each tablespoonful fresh grated bread crumbs and a little melted butter. Place the ramequins in a tin 1 lamb's liver, 1 onion, Few slices pork, teaspoonful curry powder.
Cut the lamb's liver in slices, soak in salted water for five minutes, take from the water, and dry in a cloth.
Slice the onion and fry with pork.
Take out the pork and fry the liver.
Brown well, add the curry powder to the sauce, stir smooth, and serve.