Breasts of Lamb, Chopped Sauce

Have two fine breasts of yearling lamb or young mutton; suppress the bone part covering the gristle; lay the meats in a low saucepan lined with bardes of fat pork, cut up carrots and onions, and a garnished bouquet; moisten with stock (No. 194a) cover over with buttered paper and set it into a moderate oven to cook for two to two hours and a half, until the bones can be easily removed. Drain and place the meats under the pressure of a weight to reduce to five-eighths of an inch, and when quite cold, pare and remove the skin carefully without touching the fat, and cut the meat up into half hearts, trim them, nicely rounding the angles, and dip them in melted butter, roll in bread-crumbs, and broil over a slow fire till they attain a fine color and are very hot, then dress them either in a straight row or in a circle. Garnish around with olive-shaped pieces of potato cooked in fresh butter, and when done, and the butter is drained off, add some salt and the juice of a lemon, dredging over with chopped parsley. Serve a chopped sauce (No. 539) separately.