446. Lamb Chops.—Select a fine loin of lamb with the kidney in it, trim off the flap, and with a very sharp knife cut your chops from half to three quarters of an inch in thickness, cutting about eight chops from the loin, three of which should have a piece of the kidney attached. I also cut two chops from the chump, which are very excellent eating, although clumsier in shape. Lay three of them upon a gridiron over a rather brisk but very clear fire, for if smoky it would entirely spoil the look and flavor of the lamb; and when just warmed through, season upon each side with a teaspoonful of salt, and a quarter of that quantity of pepper; broil of a nice yellow color, and serve with fried parsley over if convenient. Or lay some nice mashed potatoes upon your dish, and serve the chops upon it.
447. Lamb Chops in paper, with fine herbs.—Cut a piece of foolscap paper in the shape of a heart (and sufficiently large to fold a lamb chop in), rub a little oil over the paper, then season the chop with a teaspoonful of chopped eschalots, one of chopped parsley, a little pepper, salt, and grated nutmeg, wrap the chop in the paper, which plait down at the edges, lay it upon a gridiron over a slow fire, turning it frequently; it will take about twenty minutes to broil properly, when done serve in the paper very hot.
448. Lamb Chop sauté.—Put a piece of butter into a clean sauté- or frying-pan, and when melted lay in a chop rather highly seasoned with pepper and salt; fry it until thoroughly done and but lightly browned, and serve. Should gravy be required, pour off the greater part of the fat, and then stir in half a tablespoonful of flour, add a gill of broth or water, and a little coloring; stir with a wooden spoon, boiling five minutes, finish with an ounce of fresh butter and the juice of half a lemon; shake the pan over the fire until the sauce becomes rather thick, when pour over and serve.
449. Pork Cutlets.—Choose a small neck, cut eight cutlets out of it of the same shape as the mutton, only leaving a little more fat on it, season, egg and bread-crumb, fry in pan, serve with either sauces Robert, poiverade, piquante, tartare.
450. Pork Cutlets with Pickle.—Sauté, broil or fry, the chops, as in the preceding; make about a gill of melted butter, add to it two tablespoonfuls of liquor of piccalilly, and six or eight pieces of the pickle cut small; when very hot put on your dish, and dress your cutlets over, or if for a large dish, dress cutlets in a crown, and sauce in the middle.