Broiled Lamb Chops

Trim the required quantity of chops that have been cut from a loin of lamb, put them on a heated gridiron and broil them over the fire. When they are nicely browned on both sides, put a mound of mashed potatoes on a hot dish, lean the chops against it, and serve.

Broiled Lamb Chops In Papers

Trim the chops neatly, remove the skin and fat, dip them in warm butter, and then strew parsley and chives over them. Wrap them in sheets of buttered paper, and broil over a clear fire. When cooked pour the chops on a dish, and serve with gravy.

Fried Lamb Chops

Pare six lamb chops and split them through the center. Fill the inside with some very fine salpicon, season with salt and pepper, close together and dip in beaten eggs, then in fresh breadcrumbs; fry for four minutes on each side in two ounces of clarified butter, and serve with one gill of hot Montglas sauce, after arranging a curled paper at the end of each chop.

Lamb Chops, Maintenon Style

Select six well trimmed and flattened lamb chops, season with a pinch of salt and a half a pinch of pepper, place them in a stewpan, with one ounce of butter, and fry on one side only for one minute. Cover the cooked side with a chicken forcemeat. Sprinkle over them a finely minced truffle, put them on a well-buttered baking dish, and place them in a slow oven for four minutes. Place a paper frill on the end of each chop, and serve with one-half pint of hot clear veloute-sauce poured on the dish, and the chops laid on that.

Lamb Chops With Brown Sauce

Cut a few lamb chops about one-fourth of an inch thick, trim nicely, dip them in beaten egg, then roll them in a seasoning of finely minced parsley, a little salt and pepper, lemon peel, and a small quantity of grated nutmeg. Heat a large lump of butter in a deep fryingpan over the fire, then put in the chops, and fry until well browned. Put one tablespoonful of flour and a small lump of butter into a stewpan, stir over the fire, then pour in one-half pint of clear veal gravy, and stir until boiling; drain the chops, put them on a hot dish, stir in one wineglassful of red wine with the sauce, strain it over the chops, and serve.

Lamb Chops With Champagne Sauce

Pare neatly and flatten half a dozen lamb chops, season with one pinch of salt and one-half pinch of pepper, fry slightly in a stewpan with one ounce of butter and for a space of one minute on each side, then allow them to cool. Cover the surfaces with chicken forcemeat, wrap them in a skin taken from the stomach of a pig, then dip in beaten egg and fresh bread crumbs; cook in a stewpan with four ounces of butter for four minutes on each side. Arrange a paper frill at the end of each chop, and serve with one-half pint of hot champagne sauce on the dish and the chops dressed over.

Lamb Chops With Perigueux Sauce

Pare neatly half a dozen chops, flatten, and season with one-half pinch of pepper and one pinch of salt. Make an incision on each chop, and garnish the inside with a truffle previously prepared by dipping in hot glaze, then dip the chops in beaten egg, roll them in fresh breadcrumbs, and put them in a stewpan with two ounces of butter, frying them for five minutes on either side. Pour one-half pint of Perigueux sauce on the dish, arrange the chops over it with curled paper on their ends, and serve.