Lamb Cutlets with String Beans

Pare the breast bones four inches long, cut off the neck to the third rib, saw off the spinal bone without spoiling the fillets as far as the rib, then cut from each rack five, six, or seven chops according to the thickness of the meat and the purpose they are intended for. Remove the meat from the end bones of each chop an inch deep, and flatten the meat lightly; suppress the fibrous skin adhering to the kernel, also the one attached to the bone; season with salt, and dip in melted butter; roll them in fresh bread-crumbs, then broil over a brisk fire, turning them only once during the operation. Trim the handles with frills (No. 10), dress and garnish with sauted string beans (No. 2829), pour around some clear gravy (No. 404) having had a blanched and chopped shallot boiled in with it and serve.