For lamb chops 30 minutes
is sufficient time to allow.
52 SOYER’S PAPER-BAG COOKERY
Chops a l’Espagnol. — Take four or six
chops. Trim as directed in the foregoing
recipe. Dust them with pepper and salt.
Have ready a greased bag and 6 ozs. of freshly
boiled rice. Mix with the rice plenty of to-
mato catsup✪ Chops a l'Espagnol. Place the rice in the bag.
Then put in the chops on top of the rice.
Fold, clip, put on the broiler, and cook for
half an hour in a moderately hot oven. Take
out, dish up, and serve as hot as possible. If
liked, the rice can be cooked with the chops;
in this case it must first be soaked all night
and then allowed an hour and a quarter’s
slow cooking. Note. — Arrange the rice as a
border and serve chipped potatoes separately.
Chops a la St. Cecile. — Take four lamb
chops, from half a pint to a pint of par-
boiled peas, and a pound of parboiled new
potatoes. Grease two bags thickly. Put the
peas and potatoes, together with oz. of
butter✪ Chops a la St. Cecile, in one bag. Place on broiler and put
into a moderately hot oven. Let them cook
for 20 minutes before putting in the bag with
the chops. Meanwhile, trim the chops very
neatly. Free them from superfluous fat.
Flatten them well with a wooden mallet, and
SOYER’S PAPER-BAG COOKERY 53
spread them on both sides with a layer of
foie gras. Have ready some freshly fried
breadcrumbs. Sprinkle these lightly on each
side of the chops. Take care not to overdo
this. Place gently in a D size bag. Fold,
clip, place on broiler in the oven. Cook for
20 minutes. Dish up the peas and potatoes
as a border. Put the chops in the middle.
Pour their own gravy over them and serve at
once.
Chops aux Navettes. — Take half a bunch
of young French turnips, peel them, trim
them all as nearly as possible to one size.
Dust them with salt and pepper. Take a
pound and a half of mutton chops. Trim
as above directed. Dust well with celery
salt and a very little white pepper, and some
salted flour. Grease a bag well. Put in half
the turnips, then the chops, then the rest of
the turnips. Add half a pint of chicken
stock✪ Chops aux Navettes. Fold the bag, clip; place on the broiler
and cook slowly for an hour and a half.
Dish up on a hot dish, with the turnips as a
border. Pour the sauce — which will be of a
delicate creamy consistency and taste — over,
and serve with asparagus, handed separately.
54 SOYER’S PAPER-BAG COOKERY
This dish should be selected when there has
been roast fowl the day before, as the stock
can be made from the cooked carcass of the
fowl, as follows : — Break up the carcass into
small pieces. Add any pieces of skin re-
maining, an onion stuck with a clove, a tiny
bit of mace, and a good-sized sprig of well-
washed parsley. Add rather more than half
a pint of water. Bring to the boil, then sim-
mer very slowly, and do not let it boil away
or reduce at all for three-quarters of an hour.
Strain off. Add salt to taste, and use as di-
rected in the above recipe.
Page 16 · 3 recipe records on this page
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
For lamb chops 30 minutes is sufficient time to allow.
Chops a l’Espagnol. — Take four or six chops. Trim as directed in the foregoing
recipe. Dust them with pepper and salt.
Have ready a greased bag and 6 ozs. of freshly
boiled rice. Mix with the rice plenty of tomato catsup. Place the rice in the bag.
Then put in the chops on top of the rice. Fold, clip, put on the broiler, and cook for half an hour in a moderately hot oven. Take out, dish up, and serve as hot as possible. If liked, the rice can be cooked with the chops; in this case it must first be soaked all night and then allowed an hour and a quarter’s slow cooking. Note. — Arrange the rice as a border and serve chipped potatoes separately.
Chops a la St. Cecile. — Take four lamb chops, from half a pint to a pint of parboiled peas, and a pound of parboiled new potatoes. Grease two bags thickly. Put the peas and potatoes, together with oz. of butter, in one bag. Place on broiler and put into a moderately hot oven. Let them cook for 20 minutes before putting in the bag with the chops. Meanwhile, trim the chops very neatly. Free them from superfluous fat. Flatten them well with a wooden mallet, and
spread them on both sides with a layer of foie gras. Have ready some freshly fried breadcrumbs. Sprinkle these lightly on each side of the chops. Take care not to overdo this. Place gently in a D size bag. Fold, clip, place on broiler in the oven. Cook for 20 minutes. Dish up the peas and potatoes as a border. Put the chops in the middle. Pour their own gravy over them and serve at once.
Chops aux Navettes. — Take half a bunch of young French turnips, peel them, trim them all as nearly as possible to one size. Dust them with salt and pepper. Take a pound and a half of mutton chops. Trim as above directed. Dust well with celery salt and a very little white pepper, and some salted flour. Grease a bag well. Put in half the turnips, then the chops, then the rest of the turnips. Add half a pint of chicken stock. Fold the bag, clip; place on the broiler and cook slowly for an hour and a half. Dish up on a hot dish, with the turnips as a border. Pour the sauce — which will be of a delicate creamy consistency and taste — over, and serve with asparagus, handed separately.
This dish should be selected when there has been roast fowl the day before, as the stock can be made from the cooked carcass of the fowl, as follows : — Break up the carcass into small pieces. Add any pieces of skin remaining, an onion stuck with a clove, a tiny bit of mace, and a good-sized sprig of wellwashed parsley. Add rather more than half a pint of water. Bring to the boil, then simmer very slowly, and do not let it boil away or reduce at all for three-quarters of an hour. Strain off. Add salt to taste, and use as directed in the above recipe.
Records on this page
Chops a l'EspagnolChops a la St. CecileChops aux Navettes