The Swedish, French, American cook book

Select a nice loin of lamb; saw the bone from underneath, making every cutlet the same size, but be careful not to cut the meat; put in a roasting pan with pepper, salt, water, some onions, and carrots; put into oven and roast from three-quarters of an hour to one hour — baste it all the time. When done, cut in chops. Dish up in its shape on a platter; garnish with parsley and brown sauce made from the pan [see recipe: Roast Leg of Lamb]. Serve with pota¬ toes, green vegetables, and mint sauce, as a roast for dinner. Roast Hind Quarter of Spring Lamb ( Gigot d’ Agneau roti ) A spring lamb is a young baby lamb. Wash and joint all evenly so that each chop is the same thickness when carved. Put on a roasting pan; sprinkle with pepper and salt; add little water and some onions and cook in a hot oven for about forty min¬ utes, basting it again and again, so as not to let it burn. When done, carve the loin one chop from the other; let it lie in its shape. Then if necessary to carve the leg, carve it straight down and slip the knife underneath to loosen each slice from the bone. Pour the brown juice from the pan around the meat. Serve with mint sauce, potatoes, and different kinds of green vegetables as a joint for dinner parties. [The meat must be very pink and not too well done when served.] Broiled Cutlets of Lamb with Peas Côtelettes d’Agneau grillées, aux Petits Pois Get nice rib chops from the lamb, leaving the bone in the chop from three to four inches in length ; F rench the chops well, removing the backbone; put them on a broiler; sprinkle with pepper and salt, and broil over a hot fire until they get nice and brown (take care not to broil the chops too well as they must be served rather rare). Put on a plate; pour melted butter over. When serving, serve in a straight line on a platter — let one rest on top of the other. Reverse the second line opposite the first with green peas all around. If sufficient chops, arrange them in crown style, as this makes a very pretty dish with fresh green peas in the centre with some melted butter, pepper and salt. Put a paper frill on each bone. Garnish with parsley. Serve with Saratoga chips or French fried potatoes as a luncheon or supper dish. Fried Chops ( Côtelettes frites ) a FAmericaine Loin or French chops will do for frying. Put some butter in a pan and fry the chops on a very quick fire till golden brown; sprinkle with pepper and salt. Serve one chop on top of the other with French fried potatoes, asparagus tips, or string beans all around; or, if served in a crown style, serve the green vegetables in the centre with some creamed potatoes or Saratoga chips. Luncheon or supper dish. Lamb Chops ( Cdtelettes d’ Agneau) a la Supreme French rib chops put on a broiler; sprinkle with pepper and salt and broil (be careful not to have them too well done); put on a pan; glaze with a rich supreme sauce; decorate all around with a white cream sauce that has been colored with chopped parsley and make a dot in the centre with a diamond of truffle on top. Arrange on slices of fried apples with peas in the centre. Garnish with a paper frill on each chop and bunch of parsley. Lamb Chops ( Côtelettes d'Agneau) à la Parisienne