when they correspond to the steaks in beef. The loins and ribs of lamb, which are sometimes used for rolled racks, but from which chops are usually cut, are shown in Fig. 11. A rib chop cut from this piece has only a small part of solid lean meat and contains one rib bone. Such a chop can be made into a French chop, as shown in Fig. 12, by trimming the meat from the bone down to the lean part, or "eye," of the chop. Just before being served, a paper frill may be placed over the bone of a chop of this kind. Chops cut from the
loin often have a strip of bacon or salt pork rolled around the edge and fastened with a skewer, as shown in Fig. 13.
38. The most satisfactory way in which to prepare chops is either to broil them in a broiler or to pan-broil them. Apply to the cooking of them the same principles that relate to the preparation of steaks; that is, have the pan or broiler hot, sear the chops quickly on both sides, and then cook them more slowly until well done, turning them frequently. The broiling of lamb chops should require only from 8 to 10 minutes, as they are seldom more than 1 inch thick.
39. Lamb and Mutton Stews.--The cheaper cuts of lamb and mutton, such as the neck, chuck, and flank, are used for the making of stews. Mutton, however, is not so satisfactory as lamb for such dishes, as its flavor is too strong. If mutton must be used, its flavor can be improved by adding 1 or 2 tablespoonfuls of vinegar during the cooking. The chief object in the making of lamb and mutton stews is, as in the case of beef and veal stews, to draw from the meat as much as possible of the flavoring and nutritive materials.
This can be accomplished by cutting up the meat into small pieces so as to increase the amount of surface exposed and by keeping the temperature low enough to prevent the proteins from coagulating.
With these points in mind, proceed in the making of lamb or mutton stew in the same way as for beef stew. To improve the flavor of the stew, cook with it savory herbs and spices, such as bay leaf, parsley, and cloves.