Cotelettes a la Paysanne

Ingredients

• from four to eight chops, mutton or lamb
• a little minced shallot
• spiced seasoning, i.e., pepper, salt and a tiny grate of nutmeg, and a little celery salt
• half a pint of half-cooked peas
• an ounce of bacon (flank will do), cut small
• a pound of new potatoes
• half a pint of stock or water

Method

1. 1

   Trim the chops of all fat and scrape the bones.

2. 2

   Dust with shallot and seasoning.

3. 3

   Grease a bag, add chops, peas, bacon, potatoes, and stock.

4. 4

   Fold the bag and cook in a moderately hot oven for an hour.

5. 5

   Open the bag, empty into a hot dish, arrange peas and potatoes, stir up the gravy, and serve.

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.

Cotelettes a la Paysanne. Take from four to eight chops, mutton or lamb. Trim them of all superfluous fat. Scrape the bones neatly. Dust them with a little minced shallot and spiced seasoning, i.e., pepper, salt and a tiny grate of nutmeg, and a little celery salt mixed. Grease a bag thickly. Put in the chops. Add to them half a pint of half-cooked peas, an ounce of bacon (flank will do), cut small, a pound of new potatoes, and half a pint of stock or water

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