204 LARD. 



mer slowly. If small, that is, weighing about four pounds, 

 three quarters of an hour will cook it. Shoulder of iamb 

 may have the bone removed, the vacancy stuffed with force- 

 meat, and be baked in an oven, or braised in a Dutch oven. 

 The leg is sometimes prepared in this manner. 



Breast of lamb has the chine-bone chopped off. Notch the 

 breast well, and either roast it, or stew it with gravy and 

 a sprinkling of sweet herbs and mixed spices; finish by 

 browning it in ah even. Serve it with green peas or as- 

 paragus. 



Lamb cutlets are taken from the neck. Trim them, flatten 

 them with a small mallet or the back of the knife, season 

 them with pepper and salt, egg and bread-crumb them, beat 

 them gently, dip them into a Ijjtle clarified butter, and give 

 them another dressing with egg and grated bread-crumbs. 

 Fry them a delicate brown, using clarified butter, or sweet 

 olive-oil. Lamb cutlets may be simply seasoned and broiled 

 plainly. 



Lamb chops are cut from the loin, taking off the flap, 

 cutting the chops not quite an inch in thickness. The loin 

 can have about eight chops taken from it, three of which 

 should have a bit of kidney to them. Heat the gridiron, 

 rub a little beef-suet on it, place two or three of the chops 

 on it, and place them over clear coals, free from smoke. As 

 the chops warm, season with salt and pepper. Broil them 

 a light brown, and serve hot with bits of butter placed be- 

 tween each chop. 



LARD. This is extracted from the leaf or inner fat of 

 a newly slaughtered pig or hog. After trimming the skin 

 and fibrous parts off, it may be cut into pieces and placed 

 over a moderate fire, with a little water, say a large cupful ; 

 as it heats, the water evaporates. Stir it frequently ; dip off 

 the fat as it melts, and strain it into clean stone jars. When 



