LAMB CUTLETS.
Ingredients.—Loin of lamb, pepper and salt to taste. Mode.—Trim off the flap from a fine loin of lamb, and cut it into cutlets about ¾ inch in thickness. Have ready a bright clear fire; lay the cutlets on a gridiron, and broil them of a nice pale brown, turning them when required. Season them with pepper and salt; serve very hot and quickly, and garnish with crisped parsley, or place them on mashed potatoes. Asparagus, spinach, or peas are the favourite accompaniments to lamb chops. Time.—About 8 or 10 minutes. Average cost, 1s. per lb. Sufficient.—Allow 2 cutlets to each person. Seasonable from Easter to Michaelmas.