European and American cuisine

Lamb Tongue à la Jardiniëre. — Boil l dozen lambs' tongues as in the foregoing recipe. Place 1 pint green peas in a saucepan, cover with boiling water, add 1 teaspoonful sugar, and cook till done and nearly dry ; add ¾ ounce butter mixed with ¼ teaspoonful cornstarch, season with ½ even teaspoonful salt, cook a few minutes; add 1 teaspoonful fine-chopped parsley, 2 tablespoonfuls cream, or a little unsweetened condensed milk; cook 1 pint carrots (cut julienne) in boiling water, with 1 tablespoonful sugar; when done and nearly dry, add ⅜ ounce butter mixed with ¼ tea- spoonful cornstarch, season with ⅛ even teaspoonful salt, and cook a few minutes ; add 1 teaspoonful chopped parsley ; then arrange the tongues on a warm dish, lay in a circle 12 small boiled potatoes around them, and serve. Broiled Lamb Tongue. — Split 12 boiled lamb tongues in half, dip them in melted butter, cover with fresh grated bread crumbs, lay the tongue on a hot broiler, and broil light brown on both sides. Dress the tongue on a warm dish, spread over 2 ounces maître d'hôtel butter, and garnish with fried tomatoes. Lamb Tongue à la Tortonia. — Prepare 12 lambs' tongues as in foregoing recipe, serve, in place of maître d'hôtel butter, with tomato sauce, and garnish with potatoes tortonia. Lamb Chops, Fried. — — Procure 1½ pound nicely trimmed lamb chops. Place a frying pan, without any fat, over the fire, when hot put in as many chops as will conveniently lie in the pan, fry 8 minutes, turning 3 times ; when firm to the touch, and offers ing a slight resistance, they are done (great care must be taken not to overcook them). When they are thus all fried, arrange them nicely on a warm dish ; mix 1 ounce butter with V^ tablespoonful seasoning salt, spread this over the chops equally divided. Arrange the chops in a straight row in center of the dish, having the bone underneath; garnish the sides with fried tomatoes; serve with baked potatoes and young com boiled on the cob. Lamb Chops, Broiled. — — Take 1½ pound lamb chops nicely trimmed and prepared ; brush over with melted butter, lay on a hot broiler, and broil 8 minutes, turning frequently. When done arrange on a hot dish, mix 1 ounce butter with ⅛ tablespoonful seasoning salt, spread it over the chops, and garnish with French fried potatoes. Epigrams of Lamb. — Place 2 ounces fine-cut fat pork in a saucepan, add 1 carrot and 2 sliced onions; on top of this place the breast of a lamb, add a bouquet, ⅛ tablespoonful salt, and 12 whole peppers ; cover with boiling water, put on the lid, and boil slowly till the bones can easily be removed ; then take them out, lay the breast on a hot dish, put over a board or fiat dish, set a weight on top till cold. Strain the broth, remove all the fat, and reduce it by boiling to a half glaze. When the breasts are cold cut them into half -heart-shaped pieces ; trim nicely, and insert a small bone into each pointed end ; lay into a pan, pour over the reduced broth, and place for 10 minutes in the oven, basting frequently. At the same time fry as many French lamb chops as there are chops of the breast ; arrange them on a hot dish alternately in 2 rows, and place a garnish on each side of it, prepared as follows : Boil 1 quart small string beans in salted water ; when done, drain and place them in a saucepan with 2 ounces butter, cook 10 minutes.