Lamb Steaks
Cut some nice cutlets or steaks (without any bone) from a hind-quarter of lamb. Lay them in a stew pan, and season them with a little salt and cayenne, adding some butter rolled in flour. Wash carefully two fine fresh lettuces. Remove the outside leaves, quarter the lettuces, and cut off all the stalks. Set the stew-pan, with the meat, over a clear fire; and let it stew slowly till about half done. Then put in the lettuce, covering the meat with it, and let them all stew about half an hour longer. When done, take out the lettuces first. Put them into a sieve or cullender, press out the water, and chop them large. See if the meat is done all through. If it is, return the stewed lettuce to the pot, season it with a little cayenne and some salad oil, and add to it two or three hard-boiled eggs, chopped large. Cover it, and let it stew five minutes longer. Serve it up on the same dish.