Lamb Chops and Potatoes
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for three or four persons. Probable cost of chops, 1s. per pound.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 794. The excerpt below is the record exactly as published.
Lamb Chops and Potatoes.— Egg and bread-crumb some neatly-trimmed lamb chops, and fry them in the usual way {see Lamb Chops, Fried). For half a dozen chops pre- pare a pound and a half of potatoes. Boil and drain them, and beat them up with a fork, then add a quarter of a pint of boiling broth, or, failing this, milk. Beat well until quite smooth, pass the potatoes through a sieve, put them into a saucepan with two ounces of fresh butter
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