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Trim and season lamb cutlets. Dip in egg and crumbs, lay in a dripping-pan in a moderate oven, dot with butter, cover closely, and bake until brown. Serve with a cream sauce.

Butter a baking-dish, put a layer of crumbs in the bottom, and lay upon it some thin slices of cold roast or boiled mutton. Place a layer of peeled and sliced tomatoes on the meat, then a layer of crumbs, and so on until the dish is full, having crumbs and dots of butter on top. Bake slowly until brown.

Put into a frying-pan three tablespoonfuls of butter and half an onion cut fine. Cook slowly until the onion is brown. Add two tablespoonfuls of flour and a teaspoonful of curry powder. Cook until smooth. Add two cupfuls of stock, or water in which a little beef extract has been dissolved, stir until the sauce boils and let it cook for three minutes. Season with salt and pepper, strain it over slices of cold roast lamb and serve in a deep platter with a border of boiled rice.