Broiled Lamb Cutlets

Cut some cutlets of a neck of lamb and trim them as for mutton cutlets, beat the yolks of two eggs with a little warmed butter, dip in the cutlets, then in breadcrumbs, and then put them on a gridiron over a clear fire; when they are done on one side turn them, arrange on a dish, and serve with gravy.

Lamb Cutlets, Duchess Style

Trim neatly some cutlets that have been cut off the neck of a lamb, scraping the top of the bone until clean, place them in a fryingpan together with a lump of butter, and fry. When cooked drain the cutlets and leave them until cold. Put into a saucepan, two or three mushrooms a finely chopped onion, a sprig of parsley and a lump of butter; stir them over the fire until hot, then pour in one breakfast cupful of white sauce, the juice of a lemon, a liaison of three well beaten yolks of eggs and one tablespoonful of powdered sugar. Stir the mixture by the side of the fire until it is of the thickness of cream, then dip the cutlets into it, coating them well with the sauce and setting them one side to cool. Brush the cutlets over with beaten yolk of egg, roll them in breadcrumbs, and fry in butter until well browned. Put a puree of green peas in the center of a hot dish, forming the cutlets around it in an upright position and slightly overlapping one another, then serve with a sauceboatful of white sauce.

Fried Lamb Cutlets

Trim the outer skin of two breasts of lamb, place them in a saucepan, cover with veal stock, and boil slowly. Prepare a veal forcemeat, season highly with herbs and spices, and bind it with a raw egg. When the breasts of lamb are tender bone them and spread the forcemeat over the inside, laying them one on top of the other. Place them between two dishes with a heavy weight on top and leave them for several hours. Take some small bones from the ribs, trim to the shape of cutlet bones and blanch them. Cut the cold breasts into pieces, forming them into the shape of cutlets. Beat two whites and three yolks of eggs together with two tablespoonfuls of oiled butter, the butter being mixed in a drop at a time; brush the cutlets over with a paste brush dipped in the beaten egg mixture, roll them in fine white breadcrumbs that have been seasoned with salt, pepper and, if desired, a small quantity of cayenne pepper. Leave the cutlets for twenty or twenty-five minutes, then egg and breadcrumb them again, proceeding as before; leave again for half an hour, then give them a third coating of egg and bread crumbs. Place a large lump of butter or clarified fat in a large stewpan, place it over the fire until a blue smoke arises, then put in the cutlets and fry to a nice brown. When done drain the cutlets on a sheet of kitchen paper for a minute, stick one of the whitened bones in each and fasten a small paper frill round them. Pile some mashed potatoes in the center of a hot dish, lean the cutlets against them, garnish with fried parsley, and serve with demi-glaze sauce.