Standard Paper-Bag Cookery

place on the grid shelf in a hot oven, and cook for ten or fifteen minutes according to the thickness of the chop. When done put on a hot platter and spread with parsley or mint butter. =Lamb or Mutton Cutlets With Tomatoes.=--Cut the best end of the neck into neat cutlets, flatten and trim. Season with salt and pepper, brush with melted butter or oil, sprinkle with mint or chopped parsley and chives, and place in a buttered bag, with a tablespoonful of tomato on each chop. Seal and cook in hot oven twelve or fifteen minutes. =Lamb Fry.=--Wash thoroughly a pound and a half of lamb's fry and put in a pan of cold water. Simmer five minutes, lift out and pat dry on a soft cloth. Divide in nice pieces, dip in a batter made of one egg, one tablespoonful of milk, salt and pepper to season and flour to make of the consistency of cream. Arrange these pieces in a buttered bag. Seal and bake ten minutes. Serve with fried parsley. =Lamb's Kidney.=--Skin, split, dip in butter and place on skewer. Dust with salt and pepper, and place in buttered bag. Seal, place in hot oven and cook eight minutes. =Leg of Mutton Cooked in Cider.=--Buy the leg of mutton two or three days before you wish to serve it. Take off the "woolly" skin that has the strong taste on the outside and wipe carefully with a damp cloth. Then rub with a mixture of spices, using half a teaspoonful each of cinnamon, cloves, allspice, pepper and nutmeg. Rub thoroughly and hang the mutton in a cool place for two days; then put in a well-greased bag, adding four onions chopped fine, a cupful seedless raisins and a cupful of sweet cider. Put in hot oven and bake half an hour, then reduce the heat, and cook an hour and a half. Serve with a hot cider sauce. =Mutton Chops and Sausage.=--Place two thick chops in a wooden dish with three links of sausage. Season lightly with salt and pepper, lay two strips of bacon