Cut the chops, and half fry them, with sliced shalot or onion, chopped parsley, and two bayleaves; seasoned with pepper and salt. Then lay a forcemeat on a piece of white paper, put the chop on it, cover with forcemeat, and twist the paper up, leaving a hole for the end of the bones to go through. Broil on a gentle fire. Serve with sauce Robart; or, as the seasoning makes the cutlets high, a little gravy.
Lamb.
Leg boiled in a cloth to look as white as possible: the loin fried in steaks and served round, garnished with dried or fried parsley. Spinach to eat with it. Or dressed separately, or roasted.
Lamb’s Head and Hinge.
That of a house lamb is best, but either, if soaked in cold water, will be white. Boil the head separately till very tender, and have ready the liver and lights cut small. After being three parts boiled, stew them in a little of the water in which they were boiled. Season, and thicken with flour and butter, and serve the mince round the head.
Fore Quarter of Lamb.
Roasted whole, or separately. If left to be cold, chopped parsley should be sprinkled over it.
Lamb’s Fry.
Serve it fried a beautiful colour, and a good deal of dried or fried parsley over it.