The encyclopaedia of practical cookery

(2) Trim fifteen Lamb cutlets, season them with salt and pepper, and fry in boiling fat, turning when one side is done, and finishing the other ; sprinkle some fine herbs over them as they are turned. When cooked, pour a little melted glaze over, and let them cool in the frying-pan. Cut fifteen pieces of paper the shape of large broad hearts, and lightly brush them over with oil ; sprinkle the cutlets both sides with a thin layer of sweet herbs, set them one by one on the oiled papers, with the bone to the pointed end of the heart, fold the paper over, and plait it all round so that the cutlet will be well wrapped up, then bake them in a slack oven, taking care that the paper does not colour. When ready to serve, arrange them on a hot dish in a circle. Lamb Cutlets a la Parmesan. — Cut off the required number of cutlets from a neck of Lamb, flatten them with a cutletbat, trim neatly, season with salt and pepper, dip them singly first into oiled butter, then into beaten egg, and lastly into sifted breadcrumbs mixed up with grated Parmesan cheese, in the proportion of one part of cheese to three parts breadcrumbs, and fry in butter. Put them when done on a dish with a puree of mushrooms in the centre, pour round some Parmesan sauce, and serve as hot as possible. Lamb Cutlets a la Turque. — Cut the cutlets from a neck of Lamb or mutton, trim off the bone at the thick end, and flatten them by beating with a rolling-pin. Rub over a little finely-chopped sweet marjoram, salt, and pepper, put them on a gridiron, and broil over a moderate charcoal fire, turning them often. When cooked, put the cutlets on a hot dish, and serve. Lamb Cutlets a la Villeroy. — Trim the required quantity of Lamb cutlets, put them in a saute-pan 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 some fine herbs over, put them on a cold baking-sheet, and let the sauce set. Breadcrumb over the sauce. Put some ''fitter or lard in a frying-pan, and when it is boiling put the cutlets in, and fry till nicely browned, doing both sides equally. Put 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 the heads of a bundle of asparagus into Jin. lengths, also cut into pieces of the same length as much of the stalks as is eatable, and boil them separately in salt and water ; when cooked, drain, put them into separate frying-pans with a little butter, season to For details respecting Culinary Processes, Utensils, Sauces, <fcc., referred to, see under their special heads. Lamb — continued. taste with salt and pepper, and toss them about over the fire. Trim the cutlets neatly, 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 in front of the fire for a second, then arrange them in a circle on a hot dish, pile the asparagus in the centre, putting the heads on the top, and serve.