Cotelettes D'aigneau En Bigarure - Lamb Stakes Diversified

Prepare the Stakes as the last, and the longer they have been kept the better; marinate half of them in melted Lard, chopped Parsley, Chibol, Pepper and Salt, and roll these in Bread Crumbs; the other Stakes must only be dipped in melted Lard; broil them together, and serve them intermixed, with what Sauce you please in a Boat. These Stakes are also served with the Shoulder, first roasted, and then minced, being assisted by a Sauce prepared with a few bits of Ham, a middling quantity of Butter, chopped Parsley, a couple of Shallots, two Cloves, and one Laurel Leaf; let these catch a little on the fire, then add a proper quantity of good Cullis and Broth, Pepper and Salt; boil slowly, and reduce the Liquid pretty much, then add about half a pint of Cream; boil a moment to thicken it, and sift it through a sieve; put the minced Meat to warm together without boiling: Serve that in the middle of the Dish, and place the Stakes round, intermixed with fried Bread.

Queues D'aigneau Au Soleil - Lamb's Rumps Fried, (au Soleil) Viz. Of A Bright Colour

Boil the Rumps in Broth, with a glass of Wine, Pepper and Salt, a faggot of sweet Herbs, green Shallots, three Cloves, Thyme, and Laurel; when done, let them drain, and make alight Batter, with Flour, a spoonful of Oil, Salt, and white Wine; fry them of a good Colour, and serve with fried Parsley. You may also serve them with any Sauce you please; when brazed in the above manner, a relishing Sauce is best.

Du Chevreau Ou Cabrit, Of Kid

Kid is good eating when it is but three or four months old, because then its Flesh is delicate and tender; but it is not used after it has done sucking. To be good, it ought to be fat and white. It is dressed in the same manner as Lamb.