The encyclopaedia of practical cookery

(2) Put five or six slices each of carrot, turnip, onion, and a bunch of thyme and parsley at the bottom of a stewpan, lay the breast of Lamb on the vegetables, sprinkle in a little salt, and pour in lqt. or more of water, according to the size of the joint. When boiling, move the stewpan to the side of the fire, and let the contents simmer till the breast is sufficiently tender for the bones to be easily removed ; then drain it, draw the bones, season the meat with salt and pepper, dip in beaten egg and then in breadcrumbs, put it on a hot gridiron over a clear fire, and broil both sides till done. Put the meat on a hot dish, pour a little rich brown gravy round, and serve with tomato sauce. (3) Remove the skin and sinews from two breasts of Lamb, and boil them in a little broth from which the fat has not been skimmed ; when tender, drain them, take away the ribbons, and press the meat between two plates till cool. When ready to serve, sprinkle salt and pepper over, dip them in warmed butter, then in breadcrumbs, and broil over a clear fire for fifteen minutes, turning to do both sides. When cooked, arrange them on a hot dish, garnish with fried parsley, and serve with a sauceboatful of hot ravigote sauce. (4) Boil three medium-sized breasts of Lamb in the stockpot for fifty minutes, or until the bones detach themselves. Take out the meat, put it under a heavy weight, and let it cool ; then pare neatly. Cut each breast into halves, place them on a dish, season with 1 heaped table-spoonful of salt, 1 teaspoonful of pepper, and moisten with 2 table-spoonfuls of oil. Roll them in breadcrumbs, and broil for four minutes on each side. Serve with 1 pint of hot jardiniere garnishing (a la Jardiniere) on the dish, and the breasts nicely arranged over it ; or it may be served with a puree of peas (aux petits pois), or piquante or poivrade sauce. Broiled Lamb Chops. — (1) Trim the required quantity of chops that have been cut from a loin of Lamb (they should be about ljin. thick), put them on a heated girdiron, and broil over a clear fire. When nicely browned both sides, put a mound of mashed potatoes on a hot dish, lean the chops against it, and serve hot. (2) Select the required quantity of Lamb chops, trim them, and broil over a clear fire, turning to do both sides equally. When done, put them on a hot dish. Turn some green peas mixed with a little butter or cream sauce round them, and serve. Fig. 1016. Broiled Lamb Chop, in Paper. Broiled Lamb Chops, in Paper. — Trim the chops neatly, removing the skin and superfluous fat, dip them in warmed butter, then strew finely-chopped parsley and chives over. Lamb — continued. Wrap them separately in sheets of buttered paper (see Fig. 1016), put them on a girdiron, and broil over a clear fire. When cooked, put the chops on a hot dish, pour a rich brown piquant sauce over, and serve. Broiled Lamb Cutlets. — (1) Cut some cutlets off a neck of Lamb, and trim them as for mutton cutlets ; beat the yolks of two eggs with a little warmed butter, dip the cutlets in the butter, then in breadcrumbs, and broil on a gridiron over a clear fire ; turn them when done one side and finish cooking them the other. Arrange on a hot dish, garnish with fried parsley, and serve with a rich brown gravy.