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Lamb Chops
From Lessons in cooking through preparation of meals, 1912
Serves 2
Serve with canned plums, buttered toast, and coffee.
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 Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 166. The excerpt below is the record exactly as published.
LAMB CHOPS BUTTERED TOAST COFFEE Lamb Chops Wipe shoulder chops, broil about 7 m in a hot frying pan, browning both sides, sprinkle with salt and pepper, spread with butter
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