This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
Wipe and trim the chops, sprinkle with salt and pepper and dip in crumbs, egg, and crumb again; fry in deep fat from five to eight minutes and drain. Serve with tomato sauce, or stack around a mound of mashed potatoes, fried potoato balls, boiled brown or uncoated rice, boiled samp, or green peas. Never fry but four at a time, and allow the fat to re-heat between the fryings. After testing the fat for the temperature, put in the chops, and place the kettle on the back of the range, so that the surface of the chops may not become too brown while the inside is still underdone.
6 shoulder, or blade, mutton chops
2 tablespoonfuls minced onion
4 tablespoonfuls minced carrot
Bit of bay leaf
2 tablespoonfuls flour
1 1/2 tablespoonfuls butter or drippings 2 cupfuls stock 1/2 cupful grated horseradish 1/2 tablespoonful lemon juice Buttered crumbs
Trim the chops, removing the superfluous fat. Plunge into the boiling stock and simmer with the spice and vegetables forty-five minutes. Then make a sauce of the stock and the other ingredients, pour it into a baking dish, set the chops over it, dust them with buttered crumbs and salt and pepper, and bake in a hot oven till browned.
6 mutton chops
1 small carrot
Salt and pepper
1 pint stock
1/2 cupful mushrooms
1 tablespoonful flour
2 tablespoonfuls drippings
Chop or dice the vegetables; saute the chops on both sides, then the vegetables, in the fat. Add the flour to the vegetables, mix lightly, and put in the casserole. Put in the chops, add the stock and simmer in the oven until soft. Add the mushrooms when nearly done, and season with salt and pepper.
2 1/2 pounds shoulder or back of lamb
1 cupful thinly sliced carrots
2 cupfuls diced potatoes 1 cupful peas
1/2 cupful diced celery (optional)
2 teaspoonfuls salt
1/4 teaspoonful pepper
Cut the meat in cubes and roll in flour. Arrange in layers, alternating with the vegetables in a kettle, and sprinkling on the salt and pepper. Pour over boiling water to cover and simmer gently for two hours. Add the peas just before the dish is to be served, seasoning it to taste with Worcestershire and catsup. If desired, the celery may be omitted, and turnips or parsnips used to replace it.
Boil a shoulder of lamb in salted water, then drain and cut off the meat in suitable portions for serving. Roll these in flour, season with a little salt and pepper and brown quickly in beef drippings or a combination of beef drippings and sausage fat. Make a gravy from the stock in which the shoulder was boiled, adding to it minced mint or capers, and season it highly with Worcestershire or tomato catsup.
2 1/2 pounds of lamb cut from the neck i cupful sliced onions 2 tablespoonfuls drippings Few grains nutmeg
4 tablespoonfuls uncoated rice 2 cupfuls stewed tomatoes 1 teaspoonful salt 1/2 teaspoonful sugar Few grains Deeper
Cut the lamb in pieces, roll in flour and brown with the onions in the drippings. Add the tomato and seasoning and put in a casserole with the rice sprinkled between each layer. Barely cover with boiling water, and bake, covered, in a slow oven for two or two and one-half hours. The rice should absorb the water. If it seems a little dry, add water as needed.