Lamb Cutlets, Plain—Yearling

Five or six cutlets can be taken from a rack of yearling lamb, four or five from a spring lamb; remove the skin, cut them into any desired thickness, and should the rack be too thin, then cut them off on the bias. Remove and pare the bone from each chop, then beat down to flatten to half an inch in thickness, and trim them all around, removing the skin from each side of the rib bone; scrape about an inch of the end of the bone, clean off the meat and fat to enable it to be decorated with a paper frill; when cooked season with salt, coat over with butter or oil, place on the gridiron all on the same side and broil on a slow but well maintained fire. When cooked on one side, turn over and finish cooking on the other; the entire operation should take about six minutes; trim the handles with paper frills (No. 10), dress and serve with a little clear gravy (No. 404).