Put into a frying-pan some slices of salt pork; when tried out, lay in neatly trimmed and seasoned lamb or veal chops; let them saute until half cooked; remove the chops, and to the pan add a tablespoonful of onion chopped fine; when the onion is cooked add a cupful of stock and a cupful of mixture containing minced veal or chicken, a little ham, and mushrooms, chopped parsley, and truffles if convenient; salt and pepper to taste. Put a spoonful of this sauce on a well-buttered or oiled paper, cut in heart-shape; lay the chop on the sauce, and on the chop put another spoonful of the sauce. Fold the paper over, and plait the edges together so as to completely enclose the chop. Lay the enclosed chops on a buttered dish, and place them in the oven for ten minutes; serve on the same dish very hot. Chops can also be broiled in well-greased paper, and with a little care it is easily done without burning the paper. Heavy writing paper should be used; the fire should be moderate, and the chops turned frequently. They are served in the papers, and are very good, as they hold all the juices of the meat.
Put one tablespoonful of butter in a frying-pan; when hot add one tablespoonful of flour; let the flour cook a few minutes; then add four tablespoonfuls of chopped mushrooms, one teaspoonful of parsley, one half teaspoonful of salt, and a dash of pepper; moisten with three tablespoonfuls of stock; mix well together and set aside to cool. Have six French chops cut one inch thick. With a sharp knife split the chops in two without separating them at the bone; spread the mushroom mixture between the opened chops; press the edges well together, and broil for eight minutes; serve with an olive sauce.
Spring lamb is best when two months old. It must be used when fresh, and must be thoroughly cooked, but not dried. It is divided into the fore and hind quarters, the whole of either not being too much to serve at one time; the former are less expensive than the latter, but the meat is equally sweet and good. Roast it in a hot oven with a little water in the pan; allow fifteen to" eighteen minutes to the pound, and baste frequently; serve with it mint sauce, and green peas or asparagus tips for vegetable.
When using a fore quarter, have the bones well cracked, so that in carving it may be cut into squares, or have the shoulder blade removed. A very good dressing may be made on the table as follows: cut around the shoulder bone; lift and place under it two tablespoonfuls of butter, the juice of one lemon, one teaspoonful of salt, one half teaspoonful of pepper. Press the pieces together, and let stand a minute to melt the butter before carving.