Aunt Gertrude's Lamb Chops
From The Aunts' Cook Book, 1922
Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 13. The excerpt below is the record exactly as published.
Aunt Gertrude's Lamb Chops Have chops boned. Select large parsnips and cut in thick slices. Broil the chops and fry the slices of parsnips. (They must be parboiled first.) Serve with Bearnaise sauce.
Cook this with the app: pantry check, scaling, and the assistant.