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Lamb Cutlets in Papers

Take the fat and skin from three cutlets, and dust with pepper and salt. Put three tablespoonfuls of butter into a fryingpan, and place it on the fire, when it has melted sufficiently put in the cutlets, and fry them for a quarter of an hour; add one teaspoonful of lemon juice and one teaspoonful of finely minced parsley, one tablespoonful of Worcestershire sauce, dust in one tablespoonful of flour and cook for another five minutes. Remove the cutlets and add four tablespoonfuls each of glaze and water to the liquor in the pan, stir well until the glaze is melted, and then cool. Fold as many sheets of paper as there are cutlets to the size of note paper, and cut them so that when they open they will be in the shape of a heart. Place them in warm butter, and allow them to stand for a little time. When the sauce is cold spread it over the cutlets, and place them one at a time on the side of the papers, with the bones turned toward the point of the heart. When all are thus prepared range them on a baking-sheet and cook in the oven for ten minutes. Dress them on a dish in a circle, and fill up the hollow with fried potatoes. Lamb Cutlets, Jardiniere Select a dozen or so of lamb cutlets, trim them to a like shape and size, dust with pepper and salt, and place them in the bottom of a flat stewpan; put a small lump of butter in with and fry over a clear fire. When done on one side turn over and cook the other. After the meat is done strain the butter off the cutlets, put in a little melted glaze, and turn them about over the fire for two or three minutes. Mash some boiled potatoes, and form them in a border on a hot dish; arrange the cutlets in a circle on the border, fill the center with a garnish of new vegetables, and serve with a sauceboatful of freshly made gravy well thickened.

Lamb Cutlets, Villeroy Trim the desired number of lamb cutlets, place them in a stewpan with a lump of butter, and fry; when cooked, press them between two plates to cool. Trim the cutlets again, dip them in a little villeroy sauce, sprinkle over them some fine herbs, place them on a cold baking sheet, and let the sauce set; lay some breadcrumbs over the sauce. Put some lard or butter into a fryingpan, and when it is boiling put the cutlets in, and fry both sides equally until nicely browned. Place a folded napkin on a hot dish, drain the cutlets, put them on it, garnish with fried parsley, and serve.