New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1893-03-19

unfit for table use. Our farmers have not attlineS
that Perfection in raising sheep for Mutt Mutton wncs
care given the raising OF mutton as Is now given
to the raising Of beef We may expect to have as nns
mutton In market as England has, but now such
choice mutton is found only occasionally and is the
exception rather than the rule Prime southdown
mutton however Is generally 10 be had at the great
city markets in the fall and winter, when mutton Is
in the height OF It's season. ,.,u. :.
he hung any length OF time as they are SO tender
that is not to soften the erss by ceep
Ing within forty-eeht hours after 1t Is killed One
OF the daintlest way. to cook tender lamb chops Is 10
season with salt and pepper on both sides. dip them
in egg. then in bread crumbs and mmerSe them In
on brown paper and them with either tomato
sauce or with pint of Espagnole sauce TO which
Madeira have been added. They may De garnshed
with heart shaped pieces OF bread fried brown and
s s%op" may Si also be irrnecd in circl, around
mound Of s % The Of s1ns Se ars or
circular chop plates, which about twelve inches IN
diameter and which are now TO DC ionna u, our Chile
Another delightful way Of cooking lamb ochops
which snve been "He some ans
chicken forccmeat as follows the day before II .ne
chops are TO be served for Inn cut ae ra~
Add equal quantity of dry bread crumbs soaked
loft in % S R11 so 40" a TO y @
tcaspoonful OF salt and little pepper NIX all these
sHS Sss add nSo table,
spoonfnls OF rich jeed stock or white sauce. Let
thc preparation stand the ice till needed Spread
the lamb chops with this preparation. mask them
with beaten egg and then with fine bread crumbs. ana
put them In iryincpan I'm which little hot butter
is melted Let them cook for five six minutes on
each side Sometimes the chops are cooked = little
before they covered with forcemeat. In order 10
cook them thoroughly. Serve them with any delicate
sauce. 4 clear veOute white sauce made with
stock Is good rs any A.,
Lamb chop. Ia Maintenon Is an Old DISH To
cook n chop q la Mantenon first prepare the mlnce.
Chop fine about n dozen mushrooms and three shaotS
t-.
tea poonnl OF minced parsley. teaspoonul Of salt
II pinch of pepper. Moisten the mixture with .
gill OF Espagnole and cook IL over the fire for
about five minutes. Cook the lamb chops for abOnt
three minutes on side. Cover the cooked side
with little Of the mushroom preparation put them
with some OF the prepara ton. and bake them from
five TO tx minutes or until they are thoroughly done
serve with rich EspagnOle sauce In which chopped
mushrooms have been mixed. \ lamb chop. II should
b., remembered Is a very dainty. delicate thing. Tho
young chops that come I'm the spring are very often
cooked I'm envelopes, sen papillOt.." To make the
envelope. lay the chops after they are trimmed. in
wide by 3 inches long. The paper should he dippeA
I'm oil before the chop Is laid In II. and the chop
should be thoroughly trimmed, seasoned and dipped
In melted bntter. Trim the edges Of the paper so
to make them equi-distant from all the edges OF
the chop Then turn In the edges rolling them .
little to make a whrlad border. Put them In Q
broiier and broil them for about ten minutes turning
them continually II this work has been successfully
done the paper will he only slightly Drowned ana
the chops will be thoroughly done and retain
greater deicacy Of favor than when they are cookeA
In any Other way.