Lamb Chops

Ingredients

• 8 thinly cut chops from the leg
• parsley
• mace
• a piece of butter
• sufficient milk to cover
• dip each in bread-crumbs
• yolk of egg
• flour
• butter
• flavoring of lemon juice
• pepper
• salt

Method

1. 1

   Trim 8 thinly cut chops from the leg, add some parsley, mace, a piece of butter, and sufficient milk to cover and simmer, in a closed pan, for 1 hour.

2. 2

   Drain the chops, dip each in bread-crumbs and yolk of egg, and fry in butter.

3. 3

   Thicken the milk with flour and butter, yolk of an egg, and flavoring of lemon juice, pepper, and salt, strain it over the chops, which can be arranged in a circle round green peas or fresh beans.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 31. The excerpt below is the record exactly as published.

LAMB CHOPS. (Monte Carlo.) Trim 8 thinly cut chops from the leg, add some parsley, mace, a piece of butter, and sufficient milk to cover and simmer, in a closed pan, for i hour. Drain the chops, dip each in bread-crumbs and yolk of egg, and fry in butter. Thicken the milk with flour and butter, yolk of an egg, and flavor- ing of lemon juice, pepper, and salt, strain it over the chops, which can be arranged in a circle round green peas or fresh beans. MUTTON CUTLETS. (Prague.) Cut up a neck of mutton, and boil the cutlets in sufficient stock to cover, with an onion, a car- 84 With a Saucepan over the Sea rot, and some herbs for ^ hour

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