Lamb Steaks
Fry a beautiful brown. Throw over them, when served, a good quantity of crumbs of bread fried, and crimped parsley: the receipt for doing which of a fine colour, is given under the article of vegetables.
Mutton and Lamb steaks, seasoned and broiled in buttered papers, either with crumbs and herbs, or without, are a genteel dish, and eat well.
Sauce for them, called sauce Robart, under the list of sauces.
Saddle or Loin of mutton, roasted: the former a fashionable dish.
Shoulder of mutton, roasted, and onion sauce. Bladebone broiled.