_Mode_.--Trim off the flap from a fine loin of lamb, aid cut it into
chops about 3/4 inch in thickness. Have ready a bright clear fire; lay
the chops on a gridiron, and broil them of a nice pale brown, turning
them when required. Season them with pepper and salt; serve very hot and
quickly, and garnish with crisped parsley, or place them on mashed
potatoes. Asparagus, spinach, or peas are the favourite accompaniments
to lamb chops.
_Time_.--About 8 or 10 minutes. _Average cost_, 1s. per lb.
_Sufficient_.--Allow 2 chops to each person.
_Seasonable_ from Easter to Michaelmas.
LAMB CUTLETS AND SPINACH (an Entree).