CREAMED DRIED BEEF
Cut dried beef in small bits and pour over boiling water to cover. Make a cream sauce according to directions given in the previous chapter. Drain the beef and put into the sauce. Take from the fire, add one egg well beaten, and serve at once on toast.
LAMB CHOPS
These are of two kinds, loin and rib. The rib chops are considered a little better, and when the meat is scraped from the lower end of the bone, they are called French chops. Lamb chops are usually broiled and served at once on a hot platter without any of the fat which has dripped during the broiling.
BROILED BREAST OF LAMB
Use a thin piece, and remove some of the extra fat. Broil slowly over a clear fire, cover with dots of butter and serve with mint sauce.
LAMB CROQUETTES
Chop cold, cooked lamb very fine, season with salt, pepper, grated onion, and minced parsley. Bind with a raw egg, or with very thick cream sauce. Shape into croquettes, dip into egg and crumbs, and fry in deep fat.
