_Ingredients._—Loin of lamb, pepper and salt to taste. _Mode._—Trim
off the flap from a fine loin of lamb, and cut it into cutlets about
¾ inch in thickness. Have ready a bright clear fire; lay the cutlets
on a gridiron, and broil them of a nice pale brown, turning them when
required. Season them with pepper and salt; serve very hot and quickly,
and garnish with crisped parsley, or place them on mashed potatoes.
Asparagus, spinach, or peas are the favourite accompaniments to lamb
chops. _Time._—About 8 or 10 minutes. _Average cost_, 1_s._ per lb.
_Sufficient._—Allow 2 cutlets to each person. _Seasonable_ from Easter
to Michaelmas.
LAMB, Cutlets and Spinach (an Entrée).
_Ingredients._—8 cutlets, egg and bread-crumbs, salt and pepper to
taste, a little clarified butter. _Mode._—Cut the cutlets from a
neck of lamb, and shape them by cutting off the thick part of the
chine-bone. Trim off most of the fat and all the skin, and scrape the
top part of the bones quite clean. Brush the cutlets over with egg,
sprinkle them with bread-crumbs, and season with pepper and salt. Now
dip them into clarified butter, sprinkle over a few more bread-crumbs,
and fry them over a sharp fire, turning them when required. Lay them
before the fire to drain, and arrange them on a dish with spinach in
the centre, which should be previously well boiled, drained, chopped,
and seasoned. _Time._—About 7 or 8 minutes. _Average cost_, 10_d._ per
lb. _Sufficient_ for 4 persons. _Seasonable_ from Easter to Michaelmas.
_Note._—Peas, asparagus, or French beans, may be substituted for the
spinach; or lamb cutlets may be served with stewed cucumbers, Soubise
sauce, &c., &c.
LAMB, Roast Fore-quarter of.
[Illustration: FORE-QUARTER OF LAMB.]
_Ingredients._—Lamb, a little salt. _Mode._—To obtain the flavour of
lamb in perfection, it should not be long kept; time to cool is all
that it requires; and though the meat may be somewhat thready, the
juices and flavour will be infinitely superior to that of lamb that has
been killed 2 or 3 days. Make up the fire in good time, that it may be
clear and brisk when the joint is put down. Place it at a sufficient
distance to prevent the fat from burning, and baste it constantly till
the moment of serving. Lamb should be very _thoroughly_ done without
being dried up, and not the slightest appearance of red gravy should
be visible, as in roast mutton: this rule is applicable to all young
white meats. Serve with a little gravy made in the dripping-pan, the
same as for other roasts, and send to table with it a tureen of mint
sauce, and a fresh salad. A cut lemon, a small piece of fresh butter,
and a little cayenne, should also be placed on the table, so that when
the carver separates the shoulder from the ribs, they may be ready for
his use; if, however, he should not be very expert, we would recommend
that the cook should divide these joints nicely before coming to table.
_Time._—Fore-quarter of lamb weighing 10 lbs., 1¾ to 2 hours. _Average
cost_, 10_d._ to 1_s._ per lb. _Sufficient_ for 7 or 8 persons.
_Seasonable._—Grass lamb, from Easter to Michaelmas.