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The Cook's: Agnello

No. 92. Tenerumi d' Agnello alla Villeroy (Tendons of Lamb) Ingredients: Tendons of lamb, eggs, bread crumbs, truffles, butter, stock, Villeroy sauce.

Slightly cook the tendons (the part of the breast near the ribs) of lamb, press them between two dishes till cold, then cut into a good shape and dip them into a Villeroy sauce (No. 18) egg and breadcrumb, and sautez them in butter. When about to serve, put them in a dish with very good clear gravy. A teaspoonful of chopped mint and a tablespoonful of chopped truffles mixed with the bread crumbs will be a great improvement.

No. 93. Tenerumi d' Agnello alla Veneziana (Tendons of Lamb) Ingredients: Tendons of lamb, butter, parsley, onions, stock.

Fry the tendons of lamb in butter together with a teaspoonful of chopped parsley and an onion. Serve with a good gravy.

No. 94. Costolette d' Agnello alla Costanza (Lamb Cutlets) Ingredients: Lamb cutlets, butter, stock, cocks' combs, fowl's liver, mushrooms.

Fry as many lambs' cutlets as you require very sharply in butter, drain off the butter and replace it with some very good stock or gravy. Make a ragoût of cocks' combs, bits of fowl's liver and mushrooms all cut up; add a white sauce with half a gill of cream mixed with it, and with this mask the cutlets, and sautez them for fifteen minutes.