Lamb Cutlets In Papers

Take the fat and skin from three cutlets, and dust with pepper and salt. Put three tablespoonfuls of butter into a fryingpan, and place it on the fire, when it has melted sufficiently put in the cutlets, and fry them for a quarter of an hour; add one teaspoonful of lemon juice and one teaspoonful of finely minced parsley, one tablespoonful of Worcestershire sauce, dust in one tablespoonful of flour and cook for another five minutes. Remove the cutlets and add four tablespoonfuls each of glaze and water to the liquor in the pan, stir well until the glaze is melted, and then cool. Fold as many sheets of paper as there are cutlets to the size of note paper, and cut them so that when they open they will be in the shape of a heart. Place them in warm butter, and allow them to stand for a little time. When the sauce is cold spread it over the cutlets, and place them one at a time on the side of the papers, with the bones turned toward the point of the heart. When all are thus prepared range them on a baking-sheet and cook in the oven for ten minutes. Dress them on a dish in a circle, and fill up the hollow with fried potatoes.

Lamb Cutlets, Jardiniere

Select a dozen or so of lamb cutlets, trim them to a like shape and size, dust with pepper and salt, and place them in the bottom of a flat stewpan; put a small lump of butter in with and fry over a clear fire. When done on one side turn over and cook the other. After the meat is done strain the butter off the cutlets, put in a little melted glaze, and turn them about over the fire for two or three minutes. Mash some boiled potatoes, and form them in a border on a hot dish; arrange the cutlets in a circle on the border, fill the center with a garnish of new vegetables, and serve with a sauceboatful of freshly made gravy well thickened.

Lamb Cutlets, Villeroy

Trim the desired number of lamb cutlets, place them in a stewpan with a lump of butter, and fry; when cooked, press them between two plates to cool. Trim the cutlets again, dip them in a little villeroy sauce, sprinkle over them some fine herbs, place them on a cold baking sheet, and let the sauce set; lay some breadcrumbs over the sauce. Put some lard or butter into a fryingpan, and when it is boiling put the cutlets in, and fry both sides equally until nicely browned. Place a folded napkin on a hot dish, drain the cutlets, put them on it, garnish with fried parsley, and serve.

Lamb Cutlets With Asparagus

Cut into one-half inch lengths the heads of a bundle of asparagus; also cut into lengths of the same size as much of the stalks as is eatable, and boil them separately in salt and water; when cooked drain, place them in separate fryingpans with a little butter, season to taste with pepper and salt, and toss them about over the fire. Trim the cutlets,, dip them in beaten egg and breadcrumbs and fry in butter to a pale golden brown. When cooked drain the cutlets on a sheet of paper before a clear fire for a second, and then form them in a circle on a hot dish, pile the asparagus in the center, arranging the heads on top, and serve.

Lamb Cutlets With Spinach

Cut a neck of lamb into cutlets, trim them to a nice shape, brush over with warm butter and season with salt and pepper; put them in a double gridiron and broil in front of a clear fire. Pick the spinach and wash it in a great many waters, as it will be hard to clean without doing so; boil it, and when it is cooked drain it on a hair sieve. Put one ounce of butter and one tablespoonful of flour into a saucepan and stir over the fire until well mixed; pass the spinach through the sieve into the butter, moisten with a small quantity of milk, and stir it over the fire until boiling. Pile the spinach in the center of a hot dish, arrange the cutlets around it, and serve.

Epigrammes Of Lamb With Asparagus Tops

Braise a small piece of breast of lamb, and when it is cooked take it out of the pan and place it between two dishes with a weight on the top and leave until cold. Afterwards cut the lamb into equal-sized pieces, trim them to a cutlet shape and fix a bone in each like a cutlet. Trim an equal number of lambs cutlets and make them into equal pieces, and fry them. Season with salt and pepper and a few drops of lemon juice, dip in well-beaten egg and roll in breadcrumbs, giving a good coating. Place a piece of butter on the frying pan, and when melted place it on the cutlets, and fry until they are a light golden brown on either side, draining well as they are cooked. Arrange the cutlets on a hot dish, put some boiled heads of asparagus in the center, garnish with parsley, and serve.

Epigrammes Of Lamb With Macedoine

Tie two breasts of lamb together and boil them in a stock-pot for forty-five minutes. Drain well, then take out the bones, and place a heavy weight on it. When quite cold, cut each breast into three heart shaped pieces, dip them in oil or fat, add one tablespoonful of pepper, roll in breadcrumbs, and broil over a slow fire for four minutes each side. Take six broiled breaded lamb chops, prepare, and cook exactly the same, and serve with half pint of hot macedoine or any other garnishing that may be liked; arrange the breasts and chops on the garnishing,

Fricassee Of Lamb

Cut the breast of a lamb into square pieces, sprinkle salt and flour over, and brown in a little butter. Place them in a stewpan with a sliced onion and a little water, and simmer until the bones will slip out easily. Take the lamb out, remove the bones, strain the liquor, and pour off the fat. Boil the liquor over again, put in the meat with a little salt and pepper, and stew for a little while longer; then add one quart of peas, and simmer for fifteen minutes. When ready to serve turn the meat onto a hot dish.