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Classic
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page 37
three yolks of eggs and a tablespoon cream, but see that it does not boil, as it
then is apt to curdle. Garnish the fricasse with roasted bread or pastry.
Mutton chops.
Roll them in salt and pepper, put in a frying pan; cover them and fry five
minutes, turning but once. Then dip in a well beaten egg, and then in cracker or
bread crumbs. Fry until brown on both sides.
Broiled lambs head.
A well scalded lambs head is cut in two and placed in water over night, so that
all the blood is drawn out. Boil in salted water until the meat feels tender.
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