Loin Or Neck Of Lamb

Having cut your lamb into chops, rub both sides of them with the yolk of an egg, and sprinkle some grated bread over them, mixed with a little parsley, thyme, marjoram, winter savory, and a little lemon-peel, all chopped very fine. Fry in butter till of a nice light brown, and garnish with fried parsley.

Veal Cutlets

Cut your veal into pieces about the thickness of half a crown, and as long as you please. Dip them in the yolk of an egg, and strew over them grated bread, a few sweet herbs, some lemon-peel, and a little grated nutmeg, and fry them in fresh butter. While they are frying, make a little gravy, and when the meat is done, take it out, and lay it in a dish before the fire ; then shake a little flour into the pan, and stir it round. Put in a little gravy and pickled mushrooms, squeeze in a little lemon, and pour it over the veal.

Cold Veal

Cut your veal into pieces of the thickness of half a crown, and as long as you please. Dip them in the yolk of an egg, and then in grated bread, with a few sweet herbs, and shred lemon-peel in it. Grate a little nutmeg over them, and fry them in fresh butter. The butter must be hot, just enough to fry them in. In the meantime, make a little gravy of the bone of the veal, and when the meat is fried, take it out with a fork, and lay it in a dish before the fire. Then shake a little flour into the pan, and stir it round. Then put in a little gravy, squeeze in a little lemon, and pour it over the veal.

Sweetbreads

Cut them into long slices, beat up the yolk of an egg, and rub it over them with a feather. Make a seasoning of pepper, salt, and grated bread; dip them into it, and fry in butter; or you may fry them in the following batter. For sauce, ketchup and butter, with gravy or lemon sauce. Garnish with small slices of toasted bacon and crisped parsley. - See Sauces.

Baiter for frying different Articles; such as Celery, Ox Peths, Sweetbreads, Artichoke Bottoms, Tripe, Eggs, etc.

Take four ounces of best flour sifted, a little salt and pepper, three eggs, and a gill of beer; beat them together with a wooden spoon for ten minutes. Let it be of a good thickness to adhere to the different articles.

Tripe

Cut your tripe into pieces four inches long, and about three inches wide ; put it into batter, and fry in boiling lard. Fry till brown; then take it out, and put it to drain, and serve it up with plain butter in a boat: or you may add fried onions, and serve up with butter and mustard.

Sausages

Take six apples, and slice four of them as thick as a crown piece; cut the other two in quarters, and fry them with the sausages till they are brown. Lay the sausages in the middle of the dish, and the apples round them. Garnish with the quartered apples. Sausages fried, and stewed cabbage, make a good dish. Heat cold pease-pudding in a pan, lay it in the dish, and the sausages round; heap the pudding in the middle, and lay the sausages all round up edgeways, except one in the middle at length.