Roast Lamb

Choose a hind quarter of lamb, stuff it with fine bread crumbs, pepper, salt, butter, and a little sage. Sew the flap firmly to keep it in place, rub the outside with salt, pepper, butter, a little of the stuffing, and roast two hours. Eat with mint sauce.

Breaded Lamb Chops

Grate plenty of stale bread, season with salt and pepper, have ready some well-beaten egg, have a spider with hot lard ready, take the chops one by one, dip into the egg, then into the bread crumbs, repeat it, as it will be found an improvement, then lay separately into the boiling lard, fry brown, and then turn. To be eaten with currant jelly or grape ketchup.

Cutlets A-La-Duchesse

Cut the neck of lamb, about two pounds, into cutlets, trim them and scrape the top of the bone clean, fry in butter and set away to cool. Put a piece of butter into a stew pan with three mushrooms and a sprig of parsley, chop fine, stir over the fire until very hot; then pour over a cupful of white sauce - the yolks of three or four eggs well beaten. Stir constantly until as thick as cream, but do not let it boil. Dip each cutlet into it, covering thickly with the sauce, again set away to cool. Then egg and bread-crumb them. Fry lightly.

How To Fry Lamb Steaks

Dip each piece into well-beaten egg, cover with bread crumbs or corn meal, and fry in butter or new lard. Mashed potatoes and boiled rice are a necessary accompaniment. It is very nice to thicken the gravy with flour and butter, adding a little lemon juice, and pour it hot upon the steaks, and place the rice in spoonfuls around the dish to garnish it.

Spiced Lamb (Cold)

Boil a leg of lamb, adding to the water a handful of cloves and two or three sticks of cinnamon broken up. Boil four hours.

Stewed Lamb Chops

Cut a loin of lamb into chops, cover with water and stew them until tender, keeping well covered except when skimming. When done season with salt and pepper, and thicken the gravy with a little flour, stirred until smooth, with a piece of butter the size of a walnut. Have pieces of bread previously toasted, and pour the stew over them.

Captain Chiraz Ragout

Brown four tablespoonfuls of flour in a pot, then add a piece of butter the size of a walnut, with as much water as will make it the consistency of cream, and stir well. Cut up the meat - two pounds of lamb or mutton - not fine, but into pieces an inch or more in thickness and length, one-half teaspoonful of black pepper, a pinch of cayenne, with salt to taste, then add one and a half pints of boiling water, and stir well. Then one dozen and a half of large tomatoes peeled and chopped up, four carrots sliced lengthwise, three onions, and one dozen potatoes. Boil slowly for three hours.

Irish Stew

Take mutton chops, cover well with water, and let them come to a boil; pour this off and add more water; then a lump of butter the size of an egg, two tablespoonfuls of flour, one teacupful of milk, season; potatoes, and two small onions. Boil until the potatoes are done.

Ragout

1. Take three pounds of veal from the neck or breast, and cut into small pieces, and fry in butter or dripping a light brown; remove from the pan, and to the butter add a tablespoonful of flour; cook a few minutes; then add two cups of warm water, one onion, a sprig each of thyme and parsley, a carrot, sliced, salt and pepper, then the meat, and cover; when done, place the meat on the dish; strain with gravy around it, and garnish with small onions fried.

2. Take pieces of mutton, veal, beef, or rabbit, cut into any size and and shape desired; heat a tablespoonful of drippings or lard in a saucepan, and when hot, fry the meat until almost done. Take out the meat and add a tablespoonful of flour, brown it, add a little lukewarm water, mix it well and then add a quart of boiling water, season with salt and cayenne pepper, add the meat, three or four onions, and six or seven potatoes - partially boiled before being put into the ragout; cover closely and stew until the vegetables are done. Take out the meat and vegetables and skim off all the fat from the gravy, season more, if necessary, and pour over the ragout and serve.