Lamb Or Mutton Cutlets

2 pounds loin cutlets


Salt and pepper

Trim the cutlets and remove the fat, dip them in cold water, season with pepper and salt and sprinkle flour on both sides. Wet the inside of a thick saucepan with cold water, leaving about two tablespoons of the latter in the pan. Lay the cutlets in flat, place over a gentle fire and simmer for one hour or more, turning the cutlets when half done. Unless cooked slowly, the cutlets will not be tender or good. Season and serve with pan gravy. A little water may be added to the gravy, if necessary.

French Lamb Chops

French chops are made by scraping the meat and fat from the bones of rib chops for a little distance from the end. Broil them over a quick fire, season with salt and pepper, and serve.

They may be sauteed or fried. When cooked in this way, they are breaded - that is, seasoned with salt and pepper and dipped in beaten egg and then in cracker crumbs.

Stuffed Lamb Breast

Lamb breast and foreshank Salt and pepper

1 cup cooked rice or barley 1 tablespoon grated onion

Have foreshank removed from breast and the meat ground. Have bones of breast cracked so that the meat may be carved between the ribs. Make a pocket lengthwise in the breast by cutting the meat close to the ribs. Sprinkle pocket with salt and pepper. Combine ground meat from the foreshank with cooked rice or barley. Season with onion, salt and pepper. Fill pocket with stuffing and sew or skewer edges together. Sprinkle outside with salt and pepper. Place uncovered in a pan and bake in a moderately slow oven (300° to 350° F.) for 1 hour, then cover and continue cooking until tender, about 1 hour longer. Serves 6.

Variations - Add curry powder to rice stuffing. Fill breast with Bread Stuffing (page 303).

Pork Pork Tenderloin

1 pound tenderloin Flour

3 tablespoons bacon drippings Salt and pepper

3/4 cup sour cream

Cut tenderloin crosswise into 2-inch slices. Flatten out and dredge with flour. Place in hot skillet containing drippings. Brown on both sides and season with salt and pepper. Reduce temperature, add cream, cover and simmer until tender, about 20 minutes. Serves 6.

Variations - Place unflattened slices on a baking sheet. Spread with a thick layer of catchup and bake in a moderate over ( 350° F.) until tender, about 45 minutes.

Broiled - Do not flatten. Broil as for steaks, (page 243).

Crown And Candle Roast Of Pork

Crown of pork

1 1/2 tablespoons salt


Cubes of salt pork

Have crown prepared at the market. Rub salt and pepper into meat. Cover tip of each bone with salt pork. Roast in a moderate oven (350° F.) allowing 30 minutes per pound. To serve, replace salt pork with paper frills. If desired, center of roast may be filled with stuffing and baked. See Roast Lamb (page 256). For candle roast, do not roll ribs but leave loin in one straight piece. Roast with fat side up.