Mediterraneandinner
Broiled Lamb Chops
From Boston Cooking-School cook book, 1896
Serves 4
Chops 1 to 2 inches thick require 20 to 35 minutes.
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 117. The excerpt below is the record exactly as published.
BROILED LAMB CHOPS Wipe chops, remove superfluous fat. Loin or kidney chops may be boned, rolled, and wrapped in thin slices of bacon skewered into place. Place chops in broiler or on broiling rack greased with some of fat cut from chops
Cook this with the app: pantry check, scaling, and the assistant.