Broiled Lamb Chops
From The encyclopaedia of practical cookery, 1892
Serves 2
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 211. The excerpt below is the record exactly as published.
Broiled Lamb Chops. — (1) Trim the required quantity of chops that have been cut from a loin of Lamb (they should be about ljin. thick), put them on a heated girdiron, and broil over a clear fire. When nicely browned both sides, put a mound of mashed potatoes on a hot dish, lean the chops against it, and serve hot. (2) Select the required quantity of Lamb chops, trim them, and broil over a clear fire, turning to do both sides equally. When done, put them on a hot dish. Turn some green peas mixed with a little butter or cream sauce
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