Breaded Lamb Chops

Grate plenty of stale bread, season with salt and pepper, have ready some well-beaten egg, have a spider with hot lard ready, take the chops one by one, dip into the egg, then into the bread crumbs; repeat it, as it will be found an improvement; then lay separately into the boiling lard, fry brown, and then turn. To be eaten with currant jelly or grape catsup.

Cutlets A La Duchesse

Cut the neck of lamb (about two pounds) into cutlets, trim them and scrape the top of the bone clean, fry in butter and set away to cool. Put a piece of butter into a stewpan with three mushrooms and a sprig of parsley, chop fine; stir over the fire until very hot, then pour over a cupful of white sauce - the yolks of three or four eggs well beaten. Stir constantly until as thick as cream, but do not let it boil. Dip each cutlet into it, covering thickly with the sauce, again set away to cool. Then egg and bread-crumb them. Fry lightly.

To Fry Lamb Steaks

Dip each piece into well-beaten egg, cover with bread crumbs or corn meal, and fry in butter or new lard. Mashed potatoes and boiled rice are a necessary accompaniment. It is very nice to thicken the gravy with flour and butter, adding a little lemon juice, and pour it hot upon the steaks, and place the rice in spoonfuls around the dish to garnish it.

Spiced Lamb (Cold)

Boil a leg of lamb, adding to the water a handful of cloves and two or three sticks of cinnamon broken up. Boil four hours.

Stewed Lamb Chops

Cut a loin of mutton into chops, cover with water and stew them until tender, keeping well covered except when skimming. When done season with salt and pepper, and thicken the gravy with a little flour, stirred until smooth, with a piece of butter the size of a walnut. Have pieces of bread previously toasted, and pour the stew over them.

Mutton Chops

Trim neatly, season, and dip each chop into a beaten egg, and then in cracker-crumbs; put into the oven in a dripping-pan with two spoonfuls of butter and a little water; baste frequently and bake until well browned.

Mutton Chops

Have them trimmed from fat and skin; dip each one into beaten egg, then in pounded cracker, and fry in hot lard or dripping. It is still better to bake them very slowly in the oven.

Haricot Mutton

Loin chop fried until brown, dredge with flour, put into boiling water, or if you have it, weak soup; cut carrots into small pieces, then simmer for two hours. Season with pepper and salt. Steak cooked in the same way is very nice.

Capt. Chiraz Ragout

Brown four table-spoonfuls of flour in a pot, then add a piece of butter the size of a walnut, with as much water as will make it the consistency of cream, and stir well Cut up the meat - two pounds of lamb or mutton - not fine, but into pieces an inch or more in thickness and length, one-half teaspoonful of black pepper, a pinch of cayenne, with salt to taste; then add one and a half pints of boiling water, and stir well. Then one dozen and a half of large tomatoes peeled and chopped up, four carrots sliced lengthwise, three onions, and one dozen potatoes. Boil slowly for three hours.

Irish Stew

Take mutton chops, cover well with water, and let them come to a boil; pour this off and add more water; then a lump of butter the size of an egg, two tablespoonfuls of flour, one teacupful of milk, season, potatoes, and two small onions. Boil until the potatoes are done.

Ragout

Take pieces of mutton, veal, beef, or rabbit, cut into any size or shape desired; heat a tablespoonful of drippings or lard in a saucepan, and when hot, fry the meat until almost done. Take out the meat and add a teaspoonful of flour, brown it, add a little lukewarm water, mix it well and then add a quart of boiling water; season with salt and cayenne pepper, add the meat, three or four onions, and six or seven pota-toes, partially boiled before being put into the ragout; cover closely and stew until the vegetables are done. Take out the meat and vegetables and skim off all the fat from the gravy, season more if necessary and pour over the ragout and serve.

Baked Ham A ham of 16 pounds to be boiled three hours, then skin and rub in half a pound of brown sugar, cover with bread-crumbs and bake two hours.