Twentieth century home cook book

Grate some stale bread, season with salt and pepper ; prepare some eggs well beaten, have your pan with hot fat ready ; dip your chops into the beaten egg and then roll over in the bread crumbs ; repeat dipping in egg and rolling in the crumbs, as it is a great improvement ; then lay each one into the boiling lard ; fry a nice brown. Serve with currant jelly or grape catsup. TO FRY LAMB STEAKS. Dip the steaks into well beaten egg, cover with cracker crumbs and fry in hot lard or butter. Mashed potatoes and boiled rice are a great improvement. Thicken your gravy with flour and butter ; add little lemon juice and pour hot upon the steaks. Garnish the dish with spoonfuls of rice, here and there. LAMB'S HEAD TO FRICASSEE. Parboil the head and haslet; when done enough, cut in nice slices; also slice the tongue and heart, and fricassee as for chicken. Fry the sweetbreads and liver together, also some nice slices of bacon and a few bunches of parsley. Place the fricassee on a dish and garnish with the fried pieces. DELICIOUS FLAVOR TO LAMB. Put in the water in which the lamb is boiled some whole cloves and sticks of cinnamon; to one leg of lamb put a small handful of cloves and two long sticks of cinnamon. This gives a delicious flavor to cold lamb ; in roasting lamb, boil cinnamon and cloves in water and baste the meat. BREAST OF LAMB, WITH PEAS. Braise a breast of lamb in any kind of white broth ; when done, take up carefully and remove all the bones, and reserve these for the purpose of making cutlet bones with ; put the breast in press between two dishes, and when cold cut them into pieces in the form of a heart, or a cutlet ; stick a small bone in at the narrow end and spread a coating of white sauce over them ; when cool roll in bread crumbs and then dip in beaten egg, and bread crumb them over again. When about to send to the table fry the cutlets in boiling fat, dish them up, garnish them with stewed peas, pour some glaze around the base and serve. ]SfoTE. — Breasts of lamb may also be served with spinach, cucumbers, asparagus-peas, endives, etc. BREAST OF LAMB. WITH NEW POTATOES. Trim and prepare them in the same way as the foregoing ; bread crumb the cutlets, first dipped in beaten egg, and then in clarified butter; bread crumb them the second time ; put them in shape with the blade of a knife, and put in pan with a little clarified butter. When about to send to the table, fry the cutlets of a light color, drain them on a sheet of paper and glaze lightly ; dish them up and serve some white sauce under them. They may be served with all kinds of vegetable garnishes. BLANQUETTE OF LAMB'S SWEETBREADS. Take about eight throat sweetbreads ; steep them in water, scald them, and then braise them in a small stewpan with very little moisture ; they will be done in about a quarter of an hour ; put them on a dish to cool j cut them into scollops, and put into a stewpan containing pure white sauce, toss the whole together till warm, then dish up the blanquette in a conical form, garnish it round with a border of potatoes cut in pretty shapes, and serve. Note. — Mushrooms, cucumbers, truffles or asparagus-peas may be added. PORK. The most choice pieces for roasting are the chine and sparerib. FILLET OF PORK. Cut a fillet nicely and evenly from a fine leg of fresh pork. Take out the bone. Make a force-meat or stuffing of grated bread, or cracker crumbs and butter ; mince together a teaspoonful of sweet marjoram and sage, each, or enough to make a tablespoonful when rubbed. Mix well together, and season with salt and pepper. Add the beaten yolk of two eggs to bind the ingredients together ; then stuff firmly into the place from whence the bone was taken.