ns.

_Seasonable_,--grass lamb, from Easter to Michaelmas.

LAMB CHOPS.

746. INGREDIENTS.--Loin of lamb, pepper and salt to taste.

_Mode_.--Trim off the flap from a fine loin of lamb, aid cut it into
chops about 3/4 inch in thickness. Have ready a bright clear fire; lay
the chops on a gridiron, and broil them of a nice pale brown, turning
them when required. Season them with pepper and salt; serve very hot and
quickly, and garnish with crisped parsley, or place them on mashed
potatoes. Asparagus, spinach, or peas are the favourite accompaniments
to lamb chops.

_Time_.--About 8 or 10 minutes. _Average cost_, 1s. per lb.

_Sufficient_.--Allow 2 chops to each person.

_Seasonable_ from Easter to Michaelmas.

LAMB CUTLETS AND SPINACH (an Entree).

747. INGREDIENTS.--8 cutlets, egg and bread crumbs, salt and pepper to
taste, a little clarified butter.

_Mode_.--Cut the cutlets from a neck of lamb, and shape them by cutting
off the thick part of the chine-bone. Trim off most of the fat and all
the skin, and scrape the top part of the bones quite clean. Brush the
cutlets over with egg, sprinkle them with bread crumbs, and season with
pepper and salt. Now dip them into clarified butter, sprinkle over a few
more bread crumbs, and fry them over a sharp fire, turning them when
required. Lay them before the fire to drain, and arrange them on a dish
with spinach in the centre, which should be previously well boiled,
drained, chopped, and seasoned.

_Time_.--About 7 or 8 minutes. _Average cost_, 10d. per lb.

_Sufficient_ for 4 persons.

_Seasonable_ from Easter to Michaelmas.

_Note_.--Peas, asparagus, or French beans, may be substituted for the
spinach; or lamb cutlets may be served with stewed cucumbers, Soubise
sauce, &c. &c.

LAMB'S FRY.

748. INGREDIENTS.--1 lb. of lamb's fry, 3 pints of water, egg and bread
crumbs, 1 teaspoonful of chopped parsley, salt and pepper to taste.

_Mode_.--Boil the fry for 1/4 hour in the above proportion of water,
take it out and dry it in a cloth; grate some bread down finely, mix
with it a teaspoonful of chopped parsley and a high seasoning of pepper
and salt. Brush the fry lightly over with the yolk of an egg, sprinkle
over the bread crumbs, and fry for 5 minutes. Serve very hot on a napkin
in a dish, and garnish with plenty of crisped parsley.

_Time_.-1 hour to simmer the fry, 5 minutes to fry it.

_Average cost_, 10d. per lb.

_Sufficient_ for 2 or 3 persons