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Lamb Chops
From Temperance cook book, 1887
Serves 4
Can be served with various vegetable sides.
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 22. The excerpt below is the record exactly as published.
LAMB CHOPS. This is a favorite dinner-company dish, generally arranged in a circle, around green pease. They should be neatly trimmed, the bones scraped, then rolled in a little melted butter, and carefully broiled. When done, rub more butter over them and season with pepper and salt
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