MUTTON AND LAMB
BROILED LAMB CHOPS
Trim the chops, put on a hot gridiron, and broil carefully. Serve with a border of green peas, or around a mound of mashed potatoes.
LAMB CHOPS IN CASSEROLE
Chop fine an onion, a small carrot, and a turnip. Fry brown in butter and put into a casserole. Cover with six or eight chops browned in butter, add a little stock or water, season to taste, cover tightly, and cook until tender. Thicken the gravy with browned flour and serve from the casserole.
LAMB PIE
Arrange tender lamb chops in a deep baking-dish with chopped mushrooms, half a cupful of canned tomatoes, half a dozen small onions fried brown in butter, and a can of peas. Thicken a sufficient quantity of stock with browned flour, pour in, cover with a rich crust, gash the top, cover, bake for half an hour or more.
BROILED MUTTON CUTLETS WITH CARROTS
Peel new carrots, cut into small pieces, and boil until tender in salted water. Drain and fry brown in butter, sprinkling with pepper and sugar. Squeeze in the juice of half a lemon, reheat, and serve with a border of broiled mutton cutlets.