Cassell's dictionary of cookery

Lam.b Chops, Broiled.— Cut the chops about half an inch thick, trim them neatly, flatten them, remove the superfluous fat, place them on a hot gridiron over a clear fire, and let them remain until brightly browned on both sides, turning them with steak-tongs when required. Season them with pepper and salt, and serve as hot as possible. Garnish with parsley. Mashed potatoes, asparagus, green peas, or spinach are usually served with lamb chops. Time, eight or nine minutes to broU. Sufficient, half a dozen chops for two or three persons. Probable cost, Is. per pound. Lamb Chops, Fried.— Cut a loin or neck of lamlj into chops from half to threequarters of an inch in thickness. Dip each one into beaten egg, and afterwards into breadcrumbs, flavoured as follows : — Mix three ounces of finely-grated breadcrumbs with a salt-spoonful of salt, half a salt-spoonful of pepper, a table-spoonful of finely-chopped parsley, and a quarter of a tea-spoonful of finely-minced lemon-rind. Fry the chops in good dripping until lightly browned on both sides. Serve on a hot dish, and garnish with slices of lemon or crisped parsley. Time to frj-, about a quarter of an hour. Probable cost, Is. per pound. Sufficient, half a dozen chops for two or three persons. Lamb Chops Pried with Parmesan. — Take some lamb chops from the loin or neck, as in the last recipe. Mix the bread-crumbs with a little grated Parmesan cheese, and dip these first into clarified butter and breadcrumbs, and afterwards into beaten egg and breadcrumbs. Fry the chops as before until they are lightly browned on both sides, dish them in a circle, and send tomato sauce to table in a tureen. Time, fifteen minutes to fry. LAM ( Z90 ) LAM Probable cost, Is. per pound. Sufficient, half a dozen chops for two or three persons. Lamb Chops with Cucumber Sauce. — Dip the chops in beaten egg and breadcrumbs, and fry them [see Lamb Chops, Fried). When nicely browned, arrange them in a circle on a hot dish, and put in the centre a sauce prepared as follows : — Peel a young fresh cucumber, and cut it into dice ; strew a little pepper and salt over these. Melt three or four ounces of butter in a saucepan, put in the cucumber, cover it closely, and place it on a moderate fire, shaking the pan frequently, to prevent sticking. When it is steamed until the pieces of cucumber are quite tender, but unbroken, serve them in the centre of the dish. Time, fifteen minutes to broil the chops ; about twenty minutes to stew the cucumber. Lamb Chops with Herbs. — Cut some chops from the loin or neck of lamb. Trim them neatly, and dip them first into clarified butter, and afterwards into a mixture made of equal quantities of chives and parsley. Fry them in hot fat until they are nicely browned, or broil them over a clear fire, and serve them on a hot dish, garnished with crisped parsley. The following sauce may be sent to table with them : — -Take a sprig of thyme, two sprigs of parsley, and three or four leaves of tarragon. Strip the leaves from the stalks, wash them, and chop them small. Mix them smoothly with a piece of butter the size of an egg and a dessert-spoonful of flour, and pour over them half a pint of boiling gravy. Simmer four or five minutes over the fire, and rub out any lumps that may form.