Lamb Chops
INGREDIENTS. - Loin of lamb, pepper and salt. AVERAGE Cost, 1s. per lb.
Take off the flap from the loin and cut neatly into chops about 3/4 inch in thickness.
Heat and grease a gridiron and broil the chops a bright pale brown over a clear fire, seasoning them with pepper and salt.
They should be served very hot and with very hot plates; and mashed potatoes, spinach or peas form a nice accompaniment to lamb chops.
TIME.-8 to 10 minutes to broil.
SEASONABLE from Easter to Michaelmas.
Lamb, Fore-quarter of, To Carve. We always think that a good and practised carver delights in the manipulaand sprinkle a little cayenne, lemon-juice and salt between them; and when this is melted and incorporated with the meat and gravy, the shoulder may, as' more conve- Q E KKT H FORE-QUARTER OF LAMB. nient, be removed into another dish. The next operation is to separate the ribs from the brisket, by cutting through the meat on the line E to F. The joint is then ready to be served to the guests; the ribs being carved in the direction of the lines from I to K, and the brisket from G to H. The carver should ask those at the table what parts they prefer-ribs, brisket, or a piece of the shoulder.