Casserole of Lamb Chops

Ingredients

• Trim two pounds of lean chops
• Pour in a cupful of good stock, or gravy
• half a cupful of potato balls
• a dozen button onions
• half a can of champignons
• juice of half a lemon
• pour in a glass of sherry

Method

1. 1

   Brown chops in fat, place in casserole with a layer of sliced tomatoes, add potato balls, onions, and mushrooms.

2. 2

   Pour in stock, layer with tomatoes, cover, and bake for two hours.

3. 3

   Drain gravy, thicken, add lemon juice and sherry, return to casserole, cover, and bake for three minutes.

As published

This recipe was extracted from Kirmess cook book (1907), page 63. The excerpt below is the record exactly as published.

ASSEBOLE OF LAMB CHOPS. Marion Harland- Trim two pounds of lean chops and proceed as with* the meat in last recipe until they have been browned in the fat. Now turn meat and fat into your casserole, in the bottom of which is a layer of pared and sliced to- matoes. Have ready half a cupful of potato balls cut with a *'gouge" and parboiled for five minutes, a dozen MEATS. 151 button onions, also parboiled, and half a can of cham- pignons (mushrooms). Sprinkle these over and be- tween the chops. Pour in a cupful of good stock, or gravy, well seasoned; lastly, another layer of sliced to- matoes, salted, peppered, sprinkled with sugar and dot- ted with butter. Cover the casserole and set in a mod- erate oven for two hours. Drain off all the gravy without disturbing the rest of the contents of the casserole. Skim, thicken with browned flour, add the juice of half a lem- on, boil up, pour in a glass of sherry

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