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Broiled Cutlets of Lamb with Peas
From The Swedish, French, American cook book, 1918
Serves 4
Serve with Saratoga chips or French fried potatoes.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 234. The excerpt below is the record exactly as published.
Broiled Cutlets of Lamb with Peas Cdtelettes d’Agneau grillees, aux Petits Pois Get nice rib chops from the lamb, leaving the bone in the chop from three to four inches in length ; F rench the chops well, removing the backbone; put them on a broiler; sprinkle with pepper and salt, and broil over a hot fire until they get nice and brown (take care not to broil the chops too well as they must be served rather rare). Put on a plate; pour melted butter over. When serving, serve in a straight line on a platter — let one rest on top of the other. Reverse the second line opposite the first with green peas
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Cook this with the app: pantry check, scaling, and the assistant.