In a large skillet brown the sausages and bacon--two of each for the number of people to be served if it is a dinner dish. One of each should be enough for lunch. Remove the bacon and sausages to drain on paper toweling. Discard most of the grease in the skillet and brown the required number of lamb chops. Remove them to a large platter which can go in the oven.
Have some fine large tomatoes which are not quite ripe. Halve them and cook them very briefly in the same skillet, then arrange them, cut side up, around the chops. Shake toast crumbs and chopped basil or parsley over the tomatoes. Sauté large sections of green pepper and large mushroom caps very briefly. Arrange them on the platter. Finally garnish the whole with the sausages and bacon curls and some rounds of toast fried in butter.
The platter may now be placed in a 150 degree F oven and will be ready for dinner any time within an hour. Put the plates for the meal in at the same time. When ready to serve, garnish the platter with a large quantity of watercress or parsley.
We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.