Lamb Chops A L'Africaine

Cut a lamb chop or cutlet, broil over a very sharp fire, turning it continually; when nearly done season highly with salt and pepper, and rub a spoonful of chutnee on both sides of each cutlet, put them again on the gridiron; broil for another minute and serve.

Lamb Chops A La BoulangÈRe

Cut and trim neatly cutlets enough for a small entree - say ten or twelve - season highly with salt and pepper and a little cayenne, dip them gently in olive-oil and then in flour. Broil them over a slow fire. While they are doing, put a gill of cream in a stew-pan, set it on the fire, and when boiling add two ounces of fresh butter, a tablespoonful of chopped chervil, the juice of half a lemon, and a little pepper and salt; stir quickly till it forms a nice smooth sauce; pour it over the cutlets when done, and serve quickly. Fillets of veal or rabbits are good done in this way.

Lamb's Head Stove

Wash and trim the head carefully, then put it on to stew in some good stock. When nearly done enough add a good quantity of spinach well washed and coarsely chopped; thicken the sauce with a little flour, and season with pepper and salt. It will take rather more than an hour to stew; two or three young onions minced and added is an improvement. Serve all together in a deep dish.

Lamb's Head And Fry

Skin the head and split it, take out the tongue and brains, wash and clean it, and the liver, heart, and lights, and lay the whole to soak in boiling water for half an hour; then put on the head to boil, it will require a little more than three hours. While it is boiling take the fry and mince it very small, put it on to stew in a quart of veal broth; add some minced parsley, a little ketchup, a spoonful of cream, a small piece of butter rolled in flour, and season with pepper and salt. When the head is sufficiently boiled brush it over with the yolk of an egg; sprinkle it with chopped herbs and bread-crumbs, baste it with butter, and brown it in a Dutch oven or before the fire. Keep the mince hot while it is browning, then lay it in the dish with the head over, and garnish with the brains, and the tongue cut in half lengthways. They should be separately stewed in broth, and a little lemon-juice squeezed over the brains just before serving.