Fig. 1018. Fried Lamb Chops.
drain, and having decorated the bones with frills, put the
chops on a hot dish, resting on a prepared bed of mashed
potatoes, and serve with a piquant sauce. See Fig. 1018.
Pried Lamb Cutlets. — Trim the outer skin off two breasts J
of Lamb, put them in a saucepan, cover with veal stock, and
boil slowly. Prepare a veal forcemeat, seasoning highly with
herbs and spices, and bind it with a raw egg. When the
breasts of Lamb are tender, bone them, and spread the force-
meat over the insides, laying them one on top of the other,
the forcemeat sides together. Put them between two dishes
with a heavy weight on the top, and leave for several hours.
Take some small bones from the ribs, trim to the shape of
cutlet-bones, and blanch them. Cut the cold breasts into
pieces, and form them to the shape of cutlets. Beat three yolks
and two whites of eggs well together with 2 table-spoonfuls
of oiled butter, the butter being mixed in slowly drop by drop ;
brush the cutlets over with a paste-brush dipped in the beaten
egg mixture, and roll them in fine white breadcrumbs that have
been seasoned with salt, pepper, and, if liked, a small quantity
of cayenne pepper✪ Fried Lamb Cutlets. Leave the cutlets for twenty minutes or
so, then egg-and-breadcrumb them again, proceeding as before ;
leave again for half-and-hour, then give a third coating of
egg and breadcrumbs. Put a large lump of butter or clarified
fat in a flat stewpan, place it over the fire until blue smoke
rises, then put in the cutlets, and fry a nice brown. When
done, drain the cutlets on a sheet of kitchen-paper for a
minute ; stick one of the whitened bones in each, and fasten
a small paper frill round them. Pile some mashed potatoes
in the centre of a hot dish, arrange the cutlets leaning against
them, garnish with fried parsley, and serve with demi-glaze
sauce.
Hashed Lamb. — Fry two chopped onions in a saucepan with
loz. of butter ; add -|lb. of cooked hashed Lamb and 1 pint of
cooked chopped potatoes, season with 1 table-spoonful of salt,
1 teaspoonful of pepper, and i teaspoonful of nutmeg. Moisten
with I- pint of broth✪ Hashed Lamb, and cook for ten minutes. Place the
hash on a hot dish, and arrange six poached eggs on top.
Serve with chopped parsley sprinkled over.
Lamb Chops a la Maintenon. — Take six well-trimmed and
flattened Lamb chops, season with a pinch of salt and half a
pinch of pepper, put them into a saute-pan with loz. of butter,
and fry on one side only for one minute. Cover the cooked
side with a chicken forcemeat. Sprinkle over them a very
finely-minced truffle, place them on a well-buttered baking-
dish, and put them in a slow oven to cook for four minutes.
Put a paper frill on the end of each chop, and serve with
§ pint of hot clear veloute sauce✪ Lamb Chops a la Maintenon poured on the dish, and the
chops laid on that.
Lamb Chops with Brown Sauce. — Cut some Lamb chops
about jin. thick, trim nicely, dip them in beaten egg, then
roll them in a seasoning composed of finely-minced parsley,
lemon-peel, a little salt and pepper, and a small quantity of
grated nutmeg. Put a large lump of lard into a deep frying-
pan over the fire, let it quite boil, then put in the chops and
fry until nicely browned. Put 1 scant table-spoonful of flour
and a small piece of butter into a stewpan, mix them over
the fire, then pour in § pint of clear veal gravy, and stir
until boiling; drain the chops, put them on a hot dish, mix ✪ Lamb Chops with Brown Sauce
Page 216 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Fig. 1018. Fried Lamb Chops.
drain, and having decorated the bones with frills, put the chops on a hot dish, resting on a prepared bed of mashed potatoes, and serve with a piquant sauce. See Fig. 1018.
Fried Lamb Cutlets. — Trim the outer skin off two breasts J of Lamb, put them in a saucepan, cover with veal stock, and boil slowly. Prepare a veal forcemeat, seasoning highly with herbs and spices, and bind it with a raw egg. When the breasts of Lamb are tender, bone them, and spread the forcemeat over the insides, laying them one on top of the other, the forcemeat sides together. Put them between two dishes with a heavy weight on the top, and leave for several hours. Take some small bones from the ribs, trim to the shape of cutlet-bones, and blanch them. Cut the cold breasts into pieces, and form them to the shape of cutlets. Beat three yolks and two whites of eggs well together with 2 table-spoonfuls of oiled butter, the butter being mixed in slowly drop by drop ; brush the cutlets over with a paste-brush dipped in the beaten egg mixture, and roll them in fine white breadcrumbs that have been seasoned with salt, pepper, and, if liked, a small quantity of cayenne pepper. Leave the cutlets for twenty minutes or so, then egg-and-breadcrumb them again, proceeding as before ; leave again for half-an-hour, then give a third coating of egg and breadcrumbs. Put a large lump of butter or clarified fat in a flat stewpan, place it over the fire until blue smoke rises, then put in the cutlets, and fry a nice brown. When done, drain the cutlets on a sheet of kitchen-paper for a minute ; stick one of the whitened bones in each, and fasten a small paper frill round them. Pile some mashed potatoes in the centre of a hot dish, arrange the cutlets leaning against them, garnish with fried parsley, and serve with demi-glaze sauce.
Hashed Lamb. — Fry two chopped onions in a saucepan with loz. of butter ; add -|lb. of cooked hashed Lamb and 1 pint of cooked chopped potatoes, season with 1 table-spoonful of salt,
1 teaspoonful of pepper, and i teaspoonful of nutmeg. Moisten with I- pint of broth, and cook for ten minutes. Place the hash on a hot dish, and arrange six poached eggs on top. Serve with chopped parsley sprinkled over.
Lamb Chops a la Maintenon. — Take six well-trimmed and flattened Lamb chops, season with a pinch of salt and half a pinch of pepper, put them into a saute-pan with loz. of butter, and fry on one side only for one minute. Cover the cooked side with a chicken forcemeat. Sprinkle over them a very finely-minced truffle, place them on a well-buttered bakingdish, and put them in a slow oven to cook for four minutes. Put a paper frill on the end of each chop, and serve with § pint of hot clear veloute sauce poured on the dish, and the chops laid on that.
Lamb Chops with Brown Sauce. — Cut some Lamb chops about jin. thick, trim nicely, dip them in beaten egg, then roll them in a seasoning composed of finely-minced parsley, lemon-peel, a little salt and pepper, and a small quantity of grated nutmeg. Put a large lump of lard into a deep fryingpan over the fire, let it quite boil, then put in the chops and fry until nicely browned. Put 1 scant table-spoonful of flour and a small piece of butter into a stewpan, mix them over the fire, then pour in § pint of clear veal gravy, and stir until boiling; drain the chops, put them on a hot dish, mix
Records on this page
Fried Lamb CutletsHashed LambLamb Chops a la MaintenonLamb Chops with Brown Sauce