Casserole of Lamb Chops and Chestnuts

Ingredients

• Trim eight or ten chops
• Peel and slice one small onion
• Shell and blanch one pint of large Italian chestnuts
• Add a pint of boiling water
• add some salt and paprika

Method

1. 1

   Cook chops with onion and boiling water in a casserole for one hour.

2. 2

   Add chestnuts, salt, and paprika, and cook until chestnuts are tender.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 45. The excerpt below is the record exactly as published.

0A88EBOLE OF LAMB CHOPS AND CHESTNUTS. Mrs. Elmer 8. Forbes. Trim eight or ten chops, leaving very little fat on them. Peel and slice one small onion, separating the rings. Shell and blanch one pint of large Italian chest- nuts; put them in a shallow vessel, cover with cold water and let them come to a boil. After boiling two or three minutes, closely covered, drain oflE the water and shake the pan over the fire until the nuts are dry. Put in a little butter and shake again. Put half the chops into the casserole with half the onion rings laid on them. Add the rest of the chops and onion rings and a pint of boiling water. Cover and cook in the oven slowly 112 KIRMESS COOK BOOK. one hour. Skim off the fat and add the chestnuts, some salt and paprika an

Cook this with the app: pantry check, scaling, and the assistant.