OCR Text |
Show oo GOOD TO EAT ; Cut two pounds of cutlets from the loin of lamb, remove the fat and skin and cut Into slices about one-half inch thick; flatton them with a cutlet bat and dip them Into beaten eggs and then Into sifted bread crumbs. Sprinkle lightly with pepper and salt and let them remain for about one hour. Put some butter in a frying pan, and when it is hot pour in fillets and fry on both sides until they arc quite done and of a nice brown color. Place them on a dish, garnish with asparagus aspar-agus and serve, |