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Mignons of Lamb, Ham Sauce

Neatly flatten and trim six small steaks, cut from a tender leg of lamb. Season all around with a teaspoon salt and half a teaspoon pepper. Heat one and a half tablespoons melted butter in a frying pan, add the mignons, one beside another, and gently cook them for five minutes on each side. Prepare six round pieces of toast, quarter-inch thick and same size as the mignons, dress on a hot dish, place the mignons over the toast, pour a ham sauce over and serve.