The Art of Cookery Made Easy and Refined

same manner; then add a cullis or benshamelle. When it is to be served up, put sippets of fried bread round. _Breast of Lamb with Peas._ CUT off the under bone, and then blanch and braise it. When it is to be served up, glaize the top and put the stewed peas under. _To stew Peas for Sauce: for Lamb, Veal, Chickens, &c._ TO a quart of shelled young green peas add two ounces of fresh butter, a very little sifted sugar, and some salt. Put them into a stewpan, cover it close, simmer the peas till nearly done, then add some good-seasoned cullis, and stew them till tender. _Lamb Cutlets with Cucumbers._ TAKE the bone from a loin of lamb, cut it into chops, beat them flat with a chopper, and trim off some of the fat. Pass them with a piece of fresh butter, chopped parsley, thyme, eschallots, lemon juice, and pepper and salt. When three parts done, put them on a dish, and, when nearly cool, egg, breadcrumb, and fry them in boiling lard till of a light brown colour. Drain them dry, place them round each other in the dish, and serve them up with the cucumber sauce in the center. N. B. In the same manner may be done mutton and veal cutlets. _Neck of Lamb glaized._ CUT the scragg and the chine bone from a neck of house lamb; then take off the skin, trim part of the fat away to lard the neck lengthways, blanch it, and braise or roast it gently with a veal caul over. When it is to be served up, glaize the larding, and put round it white onion sauce made thus: _Onion Sauce._ TAKE boiled onions, rub them through a hair sieve; then add to them fresh butter, cream, flour, salt, a very little of each, and let it stew five minutes. _Lamb Cutlets with Tendrons._ CUT a neck of house lamb into chops, leaving only the long bone; then beat them flat, and pass them with parsley, thyme, eschallots, chopped very fine, and add a little lemon