Broiled Lamb Chops

Trim the chops, put on a hot gridiron, and broil carefully. Serve with a border of green peas, or around a mound of mashed potatoes.

Lamb Chops In Casserole

Chop fine an onion, a small carrot, and a turnip. Fry brown in butter and put into a casserole. Cover with six or eight chops browned in butter, add a little stock or water, season to taste, cover tightly, and cook until tender. Thicken the gravy with browned flour and serve from the casserole.

Lamb Pie

Arrange tender lamb chops in a deep baking-dish with chopped mushrooms, half a cupful of canned tomatoes, half a dozen small onions fried brown in butter, and a can of peas. Thicken a sufficient quantity of stock with browned flour, pour in, cover with a rich crust, gash the top, cover, bake for half an hour or more.

Broiled Mutton Cutlets With Carrots

Peel new carrots, cut into small pieces, and boil until tender in salted water. Drain and fry brown in butter, sprinkling with pepper and sugar. Squeeze in the juice of half a lemon, reheat, and serve with a border of broiled mutton cutlets.

Roast Lamb With Garlic

Trim a leg of lamb and remove the parchmentlike skin. Separate the beans from a whole clove of garlic, peel and cut each one into four pieces. Make incisions in the surface of the meat with a sharp knife, stick the bits of garlic in, season highly with pepper and salt, and put into a hot oven until brown. Cover and roast slowly until done. Make a gravy of the drippings, skimming off the fat, thickening with browned flour, and adding stock or water if necessary to make the required quantity.

Braised Lamb With Celery

Roast a leg of lamb in a quick oven until brown. Put into a saucepan with celery and carrots cut fine, a chopped onion, a bunch of sweet herbs, and enough chicken stock to cover. Add a little butter, cover, and cook slowly until done. Serve the vegetables with the meat. Cucumbers may be used instead of the carrots and celery.

Braised Shoulder Of Lamb

Take the bone from a shoulder of lamb, lard it with small strips of bacon, tie in shape, and brown in butter. Add a dozen small peeled onions, a tablespoonful of minced parsley, and stock to cover. Simmer until the onions are tender. Take up the meat, remove the skin, thicken the cooking liquor with browned flour, pour over the meat, and serve with the onions as a garnish. The breast of lamb may be used.

Stewed Breast Of Lamb

Cut a breast of lamb into convenient pieces for serving. Season with pepper and salt, and stew until tender in stock to cover. Thicken the sauce with flour browned in butter, add a wineglassful of vinegar. This may be cooked in a casserole.

Fricassee Of Lamb

Cut the breast of lamb into square pieces, sprinkle with salt, dredge with flour, and brown in butter. Cover with stock or water, add a sliced onion, and simmer until the bones can easily be removed Take the lamb out, remove the bones, strain the liquid again, reheat, add one quart of shelled green peas, and simmer for fifteen minutes.