Chops a l'Espagnol
From Soyer's standard cookery, 1912
Serves 4
Rice can be cooked with the chops if soaked overnight and cooked slowly.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 134. The excerpt below is the record exactly as published.
Chops a 1'Espagnol. Take four or six chops. Trim as directed in the fore- going recipe. Dust them with pepper and salt. Have ready a greased bag and six ounces of freshly-boiled rice. Mix with the rice the contents of a small bottle of tomato catsup
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