Broiled Lamb or Mutton Chops
From Scientific cooking with scientific methods, 1911
Serves 4
Presented as published in 1911. 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 Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 50. The excerpt below is the record exactly as published.
Broiled Lamb or Mutton Chops. Wipe chops, and remove skin and any fat that can be spared. A little should be left on, as many people are fond of it. If a loin chop, roll the flank and fasten with a skewer. Broil same as beefsteak. Remove to 108 SCIENTIFIC COOKING. hot pan and butter, and arrange on chop plate or plat- ter, very hot. Decorate with parsley or watercress and small red radishes
Cook this with the app: pantry check, scaling, and the assistant.