Lamb Chops Fried

Ingredients

• 1.5 pound nicely trimmed lamb chops
• 1 ounce butter
• 0.5 tablespoonful seasoning salt

Method

1. 1

   Place a frying pan over heat, add lamb chops, fry for 8 minutes, turning 3 times.

2. 2

   When firm to touch, they are done.

3. 3

   Arrange on a warm dish, mix butter with seasoning salt, spread over chops, garnish with fried tomatoes, serve with baked potatoes and corn.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 208. The excerpt below is the record exactly as published.

tablespoonf ul seasoning salt ; cut 4 ounces larding pork into strips half a finger thick, roll the slices of pork in the seasoning ; make 6 incisions in the liver and 3 in the heart with a small pointed knife, put 1 strip of pork into each incision ; cut the pork even with the liver, rub the remaining seasoning all over the liver and heart Put a few slices of pork or the trimmings in a saucepan, add 2 sliced onions, 1 small carrot, lay the heart and liver on top of this, add 1 quart of stock, cover first with buttered paper, then put on the lid ; cook slowly 1 hour ; then take the heart and liver out, lay in a baking pan ; strain the broth, free it from fat, and pour over the liver and heart ; set the pan in a hot oven, roast Vs hour, basting frequently. Shortly before serving lay the haslet on a warm dish, melt 1 ounce butter in a small saucepan, add Y^ tablespoonful flour, cook 2 minutes ; add the gravy from pan, cook 5 minutes ; add the juice of Y^ lemon, a pinch of sugar, and a little 310 MEATS. beef e^ctraot, pour a little sauce over the lirer and heart, and Berre the remainder in a Bauce bowl ; garnish with potato patrioia and carrot balls. Lamb Trotters^ Boiled.— Dip 1 dozen lambs^ feet into boil- ing water, scrape clean, split them underneath, remove the pointed hoof bones, leaving the foot whole. Mix 1 tablespoonful flour with Ys pint of cold water, add 3 pints boiling water, 1 onion, 1 small clove of garlic, 1 tablespoonful salt, a bouquet, and 12 whole peppers; cover and cook slowly 4 hours. When done, drain, and serve with any kind of sauce desired. Lamb Tongue h, I'AUemande.— Place 12 lambs' tongues in a saucepan, cover with boiling water. Cook 3 minutes, then drain, and put them for a few minutes in cold water ; return the tongues to saucepan, add sufficient boiling water to cover, 1 onion, 1 small carrot, a bouquet, 1 tablespoonful salt, and 12 whole peppers, cook until tender ; when done, take the tongues out, remove the white skin, and set in a warm place. Melt 1 ounce butter in a saucepan, add 1 heaping tablespoonful flour, stir and cook 2 minutes ; add IVb cup- ful white broth, % cupful mushroom liquor, 1 even teaspoonf ul salt, Vi teaspoonf ul white pepper, and a small bouquet, cook 6 minutes ; then strain, add the juice of Ys lemon ; mix the yolks of 2 eggs with Ys cupful cream, add gradually to the sauce. Place the tongue on a hot dish, pour over the sauce, garnish with 6 rice timbales, and serve. Lamb Tongue h la Jardlnlftre.— Boil l dozen lambs' tongues as in the foregoing recipe. Place 1 pint green peas in a saucepan, cover with boiling water, add 1 teaspoonful sugar, and cook till done and nearly dry ; add % ounce butter mixed with Y* teaspoon- ful cornstarch, season with Y2 even teaspoonful salt, cook a few minutes; add 1 teaspoonful fine-chopped parsley, 2 tablespoon- fuls cream, or a little unsweetened condensed milk; cook 1 pint carrots (cut julienne) in boiling water, with 1 tablespoonful sugar; when done and nearly dry, add Y» ounce butter mixed with Yi tea- LAMB. 811 spoonfnl cornstarch, season with Vs even teaspoonfnl salt^ and cook a few minutes ; add 1 teaspoonful chopped parsley ; then arrange the tongues on a warm dish, lay in a circle 12 small boiled potatoes around them, and serve. Broiled Lamb Tongue. — Split 12 boiled lamb tongues in half, dip them in melted butter, cover with fresh grated bread crumbs, lay the tongue on a hot broiler, and broil light brown on both sides. Dress the tongue on a warm dieh, spread over 2 ounces mattre d'hdtel butter, and garnish with fried tomatoes. Lamb Tongue i, la Tortonia.— Prepare 12 lambs' tongues as in foregoing recipe, serve, in place of mattre d'hdtel butter, with tomato sauce, and garnish with potatoes tortonia. Lamb Chops^ Fried. — Procure ly^ pound nicely trimmed lamb chops. Place a frying pan, without any fat, over the fire, when hot put in as many chops as will conveniently lie in the pan, fry 8 minutes, turning 3 times ; when firm to the touch, and offers ing a slight resistance, they are done (great care must be taken not to overcook them). When they are thus all fried, arrange them nicely on a warm dish ; mix 1 ounce butter

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