Chops aux Navettes
From Paper-bag cookery, 1911
Use stock made from a roast fowl carcass for best flavor.
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 Paper-bag cookery (1911) by Nicolas Soyer, page 16. The excerpt below is the record exactly as published.
Chops aux Navettes. — Take half a bunch of young French turnips, peel them, trim them all as nearly as possible to one size. Dust them with salt and pepper. Take a pound and a half of mutton chops. Trim as above directed. Dust well with celery salt and a very little white pepper, and some salted flour. Grease a bag well. Put in half the turnips, then the chops, then the rest of the turnips. Add half a pint of chicken stock
Cook this with the app: pantry check, scaling, and the assistant.