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Chops en Papillote
From Mrs. Lincoln's Boston cook book, 1884
Serves 4
If the chops are tough, dip them in olive oil before broiling.
Presented as published in 1884. 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 Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 141. The excerpt below is the record exactly as published.
Lamb or Mutton Chops, — Wipe with a wet cloth; re- move the skin and extra fat ; have a frj'ing-pan hissing hot, without any fat ; put in the chops and cook one minute, turn, and sear the other side ; cook more slowl}' until done, five minutes if liked rare. Stand them up on the fat edge to brown the fat, without over-cooking the meat. When nearly done, sprinkle a little salt on each side. Drain on paper, and serve hot, either plain or with tomato or Souhise sauce. Mutton Outlets^ Breaded, — Trim the cutlets, and season with salt and pepper. Dip in crumbs^ beaten egg^ and crumbs again, and fry in smoking hot fat^ four to six minutes if rare, eight to ten if well done. Ar- range in the centre of a hot dish, and pour tomato sauce around them, or place them around a mound of mashed potatoes or spinach. Trim the bones with a paper 7'uffle ; or arrange them with the bone end up, stacked like bayonets, and gar- nish with staffed tomatoes. Fig. 27. Chops en Papillate , — Wipe, trim, wrap in but- Paper Ruffle, ^gj,^^ papers, and broil from three to five min- utes ; season, and serve plain or trimmed with paper ruffles. Or make a thick sauce with one cup of boiling stoch^ thickened with one heaping tablespoonful of flour and one tablespoonful of butter^ cooked together and flavored with mushrooms
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