Lamb Chops, Fried

Ingredients

• half a dozen chops
• three ounces of finely-grated bread-crumbs
• a salt-spoonful of salt
• half a salt-spoonful of pepper
• a tablespoonful of finely-chopped parsley
• a quarter of a tea-spoonful of finely-minced lemon-rind

Method

1. 1

   Cut lamb into chops, dip in egg and seasoned bread-crumbs, fry until browned.

2. 2

   Serve garnished with lemon or parsley.

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, 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, and stir briskly until they are quite hot. PUe the potatoes high in the centre of a hot dish, and place the chops round them in an upright posi- tion, one overlapping the other. Time, ten or fifteen minutes to fry the chops; forty minutes to prepare the potatoes. Probable cost of chops, Is. per pound. Sufficient for three or four persons. Lam.b Chops, Broiled.— Out the chops about half an inch thick, trim them neatly, flatten them, remove the superfluous fat, place them on a hot gridiron over a clear fire, and let them remain until brightly b^o^vned on both sides, turning them with steak-tongs when required. Season them with pepper and salt, and serve as hot as possible. Garnish with parsley. Mashed potatoes, asparagus, green peas, or spinach are usually served with lamb chops. Time, eight or nine minutes to broU. Sufficient, half a dozen chops for two or three persons. Probable cost, Is. per pound. Lamb Chops, Fried.— Cut a loin or neck of lamlj into chops from half to three- quarters of an inch in thickness. Dip each one into beaten egg, and afterwards into bread- crumbs, flavoured as follows : — Mix three ounces of finely-grated bread-crum*b8 with a salt-spoon- ful of stilt, half a salt-spoonful of pepper, a table-spoonful of finely-chopped parsley, and a quarter of a tea-spoonful of finely-minoed lemon-rind

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