Cut a loin or best end of the neck into chops, flatten them, and cut off the fat and skin; rub the gridiron with a little fat, and broil them on a clear fire. Turn them with steak tongs, till quite done. Serve them hot.
Cut a neck or loin of lamb into chops; rub them over with the beaten yolk of an egg; dip them into grated bread, mixed with plenty of chopped parsley, and season with lemon-peel, pepper, and salt; fry them alight brown in good dripping; make a sauce with the trimmings, and thicken the sauce with butter rolled in flour; add a little lemon pickle and mushroom ketchup. Garnish with fried parsley. They may be served with or without the gravy.
Cut the cutlets off the loin, into round bits; trim off the fat and skin; dip them into the beaten yolk of an egg, and then into bread crumbs, mixed with minced parsley, grated nutmeg, and lemon-peel, pepper, and salt. Fry them a light brown in clarified beef suet; drain them on the back of a sieve before the fire. Serve them with melted butter with a little lemon pickle in it, or a brown sauce thickened. Garnish with cut lemon.
Half roast a small fore quarter of lamb; cut it into steaks, season them with a little salt and pepper; lay them into a dish, and pour in a little water. Boil a pound of rice with a blade or two of mace; strain it, and stir in a good piece of fresh butter, and a little salt, add also the greater part of the yolks of four eggs beaten; cover the lamb with the rice, and with a feather put over it the remainder of the beaten egg's. Bake it in an oven till it has acquired a light brown color.
Clean, well wash, and blanch six lamb's feet; stew them, till they become tender, in some white stock, with a slice of lean ham, one onion, some parsley, thyme, two blades of mace, a little whole pepper, and a few mushrooms. Before serving, strain the sauce; thicken it with flour and butter, and half a pint of cream; boil it a quarter of an hour, add the feet and the juice of half a small lemon. Garnish with sippets of thin toasted bread, cut into a three-cornered shape.
Fry it plain, or dip it in an egg well beaten on a plate, and strew some fine stale bread-crumbs over it; garnish with crisp parsley.
It should be boiled in a cloth, that it may look as while as possible. Cut the loin in steaks, dip them in egg, strew them over with brejid-crumbs, and fry them a nice brown, serve them round the dish, and garnish with dried or fried parsley; serve with spinach to eat with it.
Cut a quarter of lamb into pieces, and lard them with small lardons of bacon, seasoned with salt, pepper, cloves, nutmeg, and a bay-Ieaf; add fat bacon pounded, small onions, nutmeg, and sweet herbs; put these into the pie, and let it bake for three hours; when baked, cut it open, skim off all the fat, pour in a ragout of oysters, and serve hot.
Cut the meat into pieces, and season it with pepper, salt, mace, cloves, and nutmeg, finely beaten. Make a good puff paste crust, put the meat into it, with a few amb stones and sweetbreads, seasoned the same as the meat. Then put in some oysters and forcemeat balls, the yolks of hard eggs, and the tops of asparagus, about two inches long, first boiled green. Put butter ail over the pie, put. on the lid, and i lot it bake for an hour and a half in a quick oven. In the meantime, take a pint of gravy, the oyster liquor, a gill of red wine, and a little grated nutmeg. Mix all together with the yolks of two or three eggs, finely beaten, and keep stirring it the same way all the time. When it boils, pour it into the pie, put on the lid again, and serve it to table.
A quarter of an hour is generally allowed to each pound of meat; a leg of lamb of five pounds will therefore take an hour and a quarter to roast or boil, the other joints in the same proportion; serve either with salad, pickles, brocoli, cauliflowers, string beans, pease, potatoes, or cucumbers, raw or stewed.
Boil it; score it in chequers about an inch square, rub it over with the y<>1k of an egg, pepper and salt it, strew it with bread-crumbs and dried parsley, or sweet herbs, and carbonado, i. e. grill, i. e. broil it over a clear fire, or put it in a Dutch oven till it is a nice light brown; send up some gravy with it, or make a sauce for it of flour and water well mixed together with an ounce of fresh butter, a table-spoonful of mushroom or walnut ketchup, and the juice of half a lemon. See Grill sauce. Breasts of lamb are often done in the same way, and with mushroom or mutton sauce.
Fry them of the nicest brown; when served, throw over them a good quantity of crumbs of bread fried, and crisped -parsley. Or you may season them and broil them in buttered papers, either with crumbs and herbs, or without, according to taste.
The lard should be carefully melted in a jar, put into a kettle of water, and boiled; run it into bladders that have been particularly well cleaned. It is best to have the bladders small, as the lard will keep better, for, after the air reaches it, it becomes rank. Whilst it is melting, put in a sprig of rosemary. This being a very useful article in frying fish, it should be prepared with great care. Mixed with baiter, it makes a fine crust.