Belgian Lamb Chops

Season lamb chops; dredge with flour and fry until brown; keep hot.
Fry 1 chopped onion and 1 small carrot in two tablespoonfuls of
butter. Add 1 tablespoonful of flour; stir until light brown. Add 1/2
cup of water; let boil well; add parsley, a few cloves and
peppercorns, salt and pepper and 1 bay-leaf minced fine. Boil well.
Add 1 glass of claret; then pour the sauce hot over the chops, and
garnish with French peas.

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Polish Chops

Season veal chops with salt and pepper and let fry a few minutes in
hot dripping. Remove the chops and cover with a mixture of bacon,
liver, onions and parsley minced fine and well seasoned. Then let bake
in the oven with 1 cup of beef broth. Baste often and serve very hot.

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