Lamb Cutlets and Steaks.
Flatten, season, and stew them in veal broth, and a little milk; season with white pepper and mace. When nearly done, thicken the sauce with mushroom powder, a bit of butter rolled in flour, and add a tea-cupful of hot cream.—Lamb Chops with Potatoes—Cut handsome chops from the neck, and trim the bone. Season, egg, and dip them in bread-crumbs and parsley, and fry of a pale yellow. Mash some potatoes thin, with butter or cream, place this high in the centre of a dish, score it, and arrange the chops round, leaning each one on the side of the adjoining one. Garnish with lemon slices, and pickled mushrooms.
Shoulder of Lamb Stuffed.
Take out the bone, and fill the vacancy with forcemeat. This may be roasted; or, if to be rich, stewed in good gravy, or braised. Glaze it, if you like, and serve with sorrel, or tomata sauce.—Or: parboiled, allowed to cool, scored in diamonds, seasoned with pepper, salt, and kitchen pepper, and finished on the gridiron, or in a Dutch oven. Sauce Robert, mushroom, or sorrel sauce, or a clear gravy. Or: bone a small shoulder, lard the under side, with strips of bacon, rolled in a mixture of cloves, mace, cinnamon, nutmeg, pepper, and salt, in small proportions. Roll the meat up, tie, and stew it in veal broth: or braise, and then glaze it. Serve it on cucumbers stewed in cream, or on stewed mushrooms.
Lamb's Head
May be dressed the same as Calf's Head.—Or: parboil, then score, season and egg it, cover with a mixture of bread-crumbs and parsley, and brown it before the fire. Mince part of the liver, the tongue, and heart, and stew till tender, in a little broth or water, with pepper and salt. Fry the rest of the liver with parsley. Put the mince in a dish, the head on it, and the fried liver round.
Lamb Fricassee.
Cut the best part of the brisket into square pieces of 4
