|2 breasts of lamb||2 eggs, slightly beaten|
|1 or 2 onions stuck with cloves||Dry breadcrumbs mixed with 1 tsp|
|Sprig of parsley||salt and 1 tsp freshly ground pepper|
|Water||6 Tbs oil|
|1 Tbs salt||4 Tbs butter|
Trim excess fat from the breast. Place the meat in a deep saucepan with the onions, parsley, and water to cover. Bring to a boil and add the salt. Cover, and simmer until the lamb is very tender. Let it cook 1 hour and pull out as many rib bones as possible. Place the lamb in a flat dish and weight down. Refrigerate till ready to use. Then cut the breast meat in a size convenient for serving. Flour well, dip in beaten egg, and roll in crumbs till completely coated. Saute or fry in fat until nicely browned on both sides. Drain on absorbent paper, arrange on a hot platter with a garnish of watercress, and have hot onion sauce ready to pour.
Serve with a crisp salad.
James Beard’s American Cookery