Haricot Hutton (English recipe).
11 pounds neck mutton, 1 onion, 1 carrot, 1 turnip, 4 tablespoonfuls butter, 2 tablespoonfuls flour, Pepper and salt to taste, 2 cupfuls hot water.
Divide the meat into small joints, and cut the vegetables in small square pieces. Put the butter in a saucepan, add the meat, and fry brown with the onions. Pour off the fat, add the vegetables, flour, water, and little salt. Let it boil; then simmer gently from one and a half to two hours. In serving, put the meat on a hot dish, pile the vegetables on top, and pour the gravy round about.
Breaded Chops.
4 loin chops, 1 egg, 1 cupful bread crumbs, 1 teaspoonful salt, Dash pepper, 1 tablespoonful chopped parsley.
Cut chops three quarters of an inch thick. Dip each in beaten egg and lay on a meat board. Mix bread crumbs with salt and pepper, minced parsley, and a little grated nutmeg. Roll the chops in the bread crumbs and fry in boiling fat until light brown. Garnish with slices of lemon and sprigs of parsley.
Clary of Lamb (Southern recipe).
Breast lamb, 2 onions, 1 carrot, Bunch parsley, 1 bay leaf, 4 tablespoonfuls butter, 3 tablespoonfuls curry powder, 2 dozen sweet potatoes, 2 tablespoonfuls flour, 3 tablespoonfuls grated cocoa nut, 3 dashes McIlhenny's Tabasco Sauce.
Cut lamb in inch squares, trim, and put on fire with enough water to cov er; add onion, carrot, parsley, and bay leaf; cook half an hour. Prepare butter in saucepan with curry pow der, simmer five minutes, add flour, moisten with stock of lamb strained; add pieces of lamb, also sweet pota toes, cocoanut, salt, and tabasco. Cook fifteen minutes, and serve with garnishing of boiled rice. Chicken, veal, or mutton may be prepared in the same way.
Lamb Chops a la Boulangere (French recipe).
10 or 12 cutlets, 2 tablespoonfuls butter, cupful cream, Salt, pepper, and cayenne, 1 tablespoonful chopped chervil, 1 lemon.
Trim the cutlets, season with salt, pepper, and a little cayenne, dip in olive oil, then in flour. Broil over a slow fire. While they are cooking,
put cream in a stewpan, and when boiling add butter, chervil, the juice of I lemon, and a little pepper and salt; stir quickly till it forms a smooth sauce; pour it over the cut lets when done, and serve quickly. Fillets of veal or rabbit are good cooked in this way.
Mutton Chops la Cleveland.
8 mutton chops, 3 tablespoonfuls sweet oil, 3 tablespoonfuls butter, 1 onion, 1 pint mushrooms, I pint strained tomatoes, Dash Malhenny's Tabasco Sauce, Salt, Chopped parsley.
Fry the chops in the oil and butter. Put them on a hot platter while you make the sauce. Chop the onion and mushrooms fine; put them in a sauce pan with a little butter and fry until brown. Add the tomatoes, and boil five minutes; add the tabasco, salt, pepper, and parsley. Lay the chops in a circle; pour the sauce in the cen ter, and garnish with points of toast.
Broiled Lamb Chops.
Have the chops cut thick, dust with s6lt and pepper; broil over a quick fire; pile neatly on a hot plat ter, and put a small bit of butter on each one.
Stuffed Mutton Chops.
10 mutton chops, 1 tablespoonful butter, 1 tablespoonful chopped onion, cupful chopped mushrooms, 1 teaspoonful salt, Pinch pepper, 1 tablespoonful flour, 2 tablespoonfuls stock.
Trim the chops, which have been cut very thick. With a sharp knife split each chop in two, without sepa rating the meat from the bone. Put the butter in a pan, add the onion, and cook five minutes; add to this the chopped mushrooms, salt, and pepper, and cook five minutes longer. Add the flour and stock. Cook for a few minutes; stuff each chop with this mixture after it has cooled; press them tightly together, and broil.
Mutton Cutlets with Mushrooms.
Take the bones from mutton chops, and use the round, lean portions. Brush with melted butter and broil. Serve them on rounds of toasted bread, with mushroom sauce poured over. Sauce.—Peel 1 pint mush rooms, cut in pieces, season, and cook in cream sauce for ten minutes.