Jugged Chops

Ingredients

• two Bombay onions sliced fine
• a carrot sliced
• a young turnip sliced
• a stick of celery cut into half inch lengths
• two tomatoes sliced and drained
• a bunch of curled parsley
• a liquetu' glass of brandy
• a table-spoonful of mushroom ketchup
• a salt-spoonful of salt
• the same of sugar
• Pepper the chops pretty freely with black pepper

Method

1. 1

   Cover the bottom of the tin with slices of onion, arrange the chops, and cover them with the sliced vegetables.

2. 2

   Add the broth with brandy, mushroom ketchup, salt, and sugar.

3. 3

   Seal the lid with stiff paste and boil in water for two hours.

4. 4

   Serve immediately after cutting off the lid.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 69. The excerpt below is the record exactly as published.

two Bombay onions Bliced fine, a carrot sliced, a young turnip sliced, a stick of celery cut into half inch lengths, two tomatoes sliced and drained, and a bunch of curled parsley. Then add to the broth a liquetu' glass of hrandij, a table-spoonful of 11 122 CULINARY JOTTINGS FOR MADRAS. mushroom ketchup, a salt-spoonful of salt, and the same of sugar. Pepper the chops pretty freely with black pepper

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