Breast of Lamb and Chicken, Breaded.
Take the breast of lamb and one chicken—a year old is best—and after taking off the thin skin of the lamb, wash it well in cold salted water; then put on to boil, with sufficient cold slightly-salted water to cover it, and boil until tender—the addition of a medium-sized onion improves the flavor—then take up, and when quite cold, carve in nice pieces, and season with black pepper and salt. Next, beat two eggs, with two or three spoonfuls of milk or cream, and a spoonful of flour. After running the meat through this, roll in cracker-dust or browned flour, and fry in sweet lard and a little butter until a light brown. Next make a cream gravy; take a little of the liquid from the chicken, and make a rich thick drawn butter, and thinning it with cream, pour over the chicken while it is hot.
[The liquid used in boiling the chicken will make any kind of rich soup for dinner.]