Miss Parloa's kitchen companion

For ten chops there will be required ten rib bones from a piece of mutton, two pounds of veal, cut from the leg, three eggs, one cupful of cracker crumbs, two of stock, five table-spoonfuls of butter, two teaspoonfuls of salt, half a teaspoonful of pepper, one-fourth of a teaspoonful of powdered sage, of summer savory, of sweet marjoram, and of thyme, two table-spoonfuls of cold water, and a heaping table-spoonful of flour. Chop the meat very fine, and add to it half of the cracker crumbs, all the herbs, the pepper, about threefourths of the salt, half a cupful of the stock, two of the eggs, well beaten, and three table-spoonfuls of the butter. Mix all these ingredients thoroughly ; and after dividing the mixture into ten parts, put one of the rib bones with each part, and shape like mutton chops. Beat the third egg well, and add the water to it. After dipping the chops in the egg, roll them gently in the remaining cracker crumbs. Place the breaded chops in a bakingpan, and take the next step in the work. Put the remaining two table-spoonfuls of butter into a stew-pan, and when it becomes so hot that it begins to turn brown, add the flour, and stir the mixture until it turns dark brown. Now add the remainder of the stock, stirring all the while. Boil for three minutes, and then add the salt. Put the pan of chops into a hot oven, and cook for half an hour. At the end of the first ten minutes baste with the gravy ; and baste every five minutes afterward, — four times in all. When the chops are done, arrange them on a warm dish. Scrape all the gravy from the pan in which they were baked, and put it with the sauce. Let the sauce boil up once, and pour it around the chops. The dish may be much improved by the addition of three table-spoonfuls of mushrooms to the sauce. If used, they should be added after the last basting; thus receiving five minutes' cooking. * Crumbed Lamb Cutlets. Have three slices, about half an inch thick, cut from a leg of lamb. Mix well in a cup two table-spoonfuls of lemon juice, half a teaspoonful of onion juice, half a teaspoonful of salt, one-eighth of a teaspoonful of pepper, and two table-spoonfuls of salad oil, and rub the mixture over the slices of lamb. Cover the dish in which the meat lies, and put it away for an hour or more. When ready to cook the cutlets, spread them lightly with melted butter, and dip them in fine bread crumbs. Cook in a double-broiler over a moderate fire for eight minutes. Serve hot, with asparagus sauce or any delicate sauce. They are delectable even without any accompaniment. Lamb Chops in Paper Cases. Fold and cut thick sheets of white paper so that when opened they will be heart-shaped. Each sheet should be about nine inches long and five and a half wide. Dip all in olive-oil or melted butter, being careful that every part is well oiled. Set them aside until the chops are ready. Have the chops [illustration: Chop in Paper Case] cut from the ribs. The rib bone must be scraped clean. Season the chops with salt and pepper, and then dip them in melted butter. Now place them on one side of the papers, having the bones turned toward the centre. Fold the papers carefully, turning in the edges. Place in the broiler, and cook over a