Cookery for every household

Cut the lamb into chops, wipe and trim them neatly. Put them into a stewpan or earthenware casserole with warm water to cover them and a little salt. Bring to the boil and skim well. Prepare the vegetables. Cut the lettuce and onions in shreds, and cut the potatoes, turnips, and carrots in about equal-sized pieces. When all scum has been removed from the meat, put into the saucepan the lettuce, onion, carrot and turnip, and add a little more salt. Put the lid on the pan and stew slowly for | hour. Then add the new potatoes and green peas and stew about J hour longer. To serve, place the meat in the centre of a hot dish, with the vegetables ana gravy round. Time to stew, 1 hour. Sufficient for 5 or 6 persons. 908. Ragout of Lamb with Green Peas (Ragoflt d’Agneau aux Petits Pois) 2 lbs. breast or neck of lamb. 2 oz. butter. 1 table-sp. flour. 1 pt. shelled peas. Seasoning. 1 tea-sp. sugar. Some light stock. A sprig of mint. A small bunch of herbs. Cut the meat in small neat pieces and sprinkle it with the flour. Melt the butter in a stewpan, put in the meat and brown it slightly. Add pepper, salt, enough light stock or meat boilings to cover the meat, and the bunch of herbs. Bring to the boil, skim if necessary, and stew slowly for £ an hour. Then add the peas, mint, and sugar, and continue the cooking for an hour longer, or until the meat is tender. Lift out the mint and herbs before serving. One or two table-spoonfuls of cream added at the last will very much improve the ragout. Note. — Veal or mutton may be cooked in the same way. A little finely-chopped onion may be added to the ragout if liked. Time to stew, about 14 hours. Sufficient for 4 or 5 persons. Probable cost, 2s. 6d. 909. Grilled Chops For grilling, chops should be cut at least 1 inch in thickness, and they should be taken from a wellhung piece of mutton. Remove from them all skin and superfluous fat and trim them neatly. Then flatten them slightly with a cutlet bat or heavy spoon, and brush them over with melted butter or salad oil. Grill according to General Directions (see p. 208), and season them with pepper and salt. The time required for cooking will depend on the thickness of the meat and also upon individual taste. A well-cooked chop should be nicely browned on the outside and red and juicy within. When ready, place the chops on a very hot dish and serve them with a pat of maitre d’hotel butter (Recipe 770) on the top of each. A little watercress may be used as a garnish. Fried or saute potatoes or some grilled or baked tomatoes are good accompaniments, or the chops may be served on a puree of potatoes, chestnuts, onions, &c. Time to grill, from 8 to 10 minutes. Probable cost, 4 d. to 6d. each. 910. Fried Chops