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Epigrammes of Lamb with Macedoine

Tie two breasts of lamb together and boil them in a stock-pot for forty-five minutes. Drain well, then take out the bones, and place a heavy weight on it. When quite cold, cut each breast into three heart shaped pieces, dip them in oil or fat, add one tablespoonful of pepper, roll in breadcrumbs, and broil over a slow fire for four minutes each side. Take six broiled breaded lamb chops, prepare, and cook exactly the same, and serve with half pint of hot macedoine or any other garnishing that may be liked; arrange the breasts and chops on the garnishing,