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Broiled Lamb Cutlets

Cut some cutlets of a neck of lamb and trim them as for mutton cutlets, beat the yolks of two eggs with a little warmed butter, dip in the cutlets, then in breadcrumbs, and then put them on a gridiron over a clear fire; when they are done on one side turn them, arrange on a dish, and serve with gravy. Lamb Cutlets, Duchess Style Trim neatly some cutlets that have been cut off the neck of a lamb, scraping the top of the bone until clean, place them in a fryingpan together with a lump of butter, and fry. When cooked drain the cutlets and leave them until cold. Put into a saucepan, two or three mushrooms a finely chopped onion, a sprig of parsley and a lump of butter; stir them over the fire until hot, then pour in one breakfast cupful of white sauce, the juice of a lemon, a liaison of three well beaten yolks of eggs and one tablespoonful of powdered sugar. Stir the mixture by the side of the fire until it is of the thickness of cream, then dip the cutlets into it, coating them well with the sauce and setting them one side to cool. Brush the cutlets over with beaten yolk of egg, roll them in breadcrumbs, and fry in butter until well browned. Put a puree of green peas in the center of a hot dish, forming the cutlets around it in an upright position and slightly overlapping one another, then serve with a sauceboatful of white sauce.