Lamb Steaks

Cut some nice cutlets or steaks (without any bone) from a hind-quarter of lamb. Lay them in a stew pan, and season them with a little salt and cayenne, adding some butter rolled in flour. Wash carefully two fine fresh lettuces. Remove the outside leaves, quarter the lettuces, and cut off all the stalks. Set the stew-pan with the meat, over a clear fire; and let it stew slowly till about half done. Then put in the lettuce, covering the meat with it, and let them all stew about half an hour longer. When done, take out the lettuces first. Put them into a sieve or cullender, press out the water, and chop them large. See if the meat is done all through. If it is, return the stewed lettuce to the pot, season it with a little cayenne and some salad oil, and add to it two or three hard-boiled eggs, chopped large. Cover it, and let it stew five minutes longer. Serve it up on the same dish.

Lamb Cutlets

Cut the cutlets from the loin and trim them nicely, removing the skin, and most of the fat. Scrape the bone, and cut it short. Grate plenty of stale bread, and mix it with some minced sweet marjoram, seasoned with salt and pepper. Have ready a small deep dish of light beaten egg, flavored with grated nutmeg and fresh lemon-peel, grated fine, the thin yellow rind only. Put some nice lard or beef-dripping into a hot frying-pan, and when the lard boils is the time to put in the cutlets. Dip every cutlet separately into the beaten egg. Then into the bread-crumbs, etc. Repeat this a second time both with the egg and bread. The cutlets will be found much better for the double immersion. Then lay them separately in the boiling lard, and fry them well. One cutlet must not be laid on the top of another. When done, dish them and send them to table very hot, with some currant jelly to mix with the gravy. This is a fine breakfast dish or for a small dinner. Instead of frying, you may broil them. Dip each cutlet twice into the egg and twice into the crumbs, and cover each with clean writing paper, cut of a convenient shape, and secured with pins or packthread, the paper being twisted round the end of the bone. Broil them in the papers, which must be taken off before the cutlets go to table.

Lamb Chops, Stewed

Cut a loin of lamb into chops or steaks, removing the bone, or else sawing it very short. Trim off the skin and part of the fat. Season the chops with a little pepper and salt, and fry them in fresh butter till they are of a pale brown color. Then pour off the fat and transfer the steaks to a stew-pan. Add enough boiling water to cover them; and having seasoned them with some powdered nutmeg or some blades of mace, add a pint of shelled green peas that have been already parboiled, or a pint of the green tops of asparagus cut off after boiling, and a fresh lettuce stripped of its outside leaves and stalks and quartered. Finish with a small quarter of a pound of fresh butter cut in pieces and rolled in flour, and laid among the vegetables. Let them all stew together with the meat, for half an hour rather slowly. Serve up all upon one large dish. It will make an excellent plain dinner for a small family, with the addition of a dish or two of new potatos, if they are in season.

You may omit the lettuce, and add more peas and asparagus tops.