Lamb Chops, Broiled
From English and French cookery, 1890
Mashed potatoes, asparagus, green peas, or spinach are usually served.
Presented as published in 1890. 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 English and French cookery (1890) by Percy Lindley, page 54. The excerpt below is the record exactly as published.
Lamb Chops, Broiled. — Place the chops on a hot gridiron over a clear fire, and let them remain until brightly browned on both sides. Season with pepper and salt, and serve hot. Garnish with parsley
Cook this with the app: pantry check, scaling, and the assistant.