Lamb Chops in Paper Cases
From Miss Parloa's kitchen companion, 1887
Serves 2
Ensure the paper is well oiled to avoid burning.
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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 168. The excerpt below is the record exactly as published.
Lamb Chops in Paper Cases. Fold and cut thick sheets of white paper so that when opened they will be heart-shaped. Each sheet should be about nine inches long and five and a half wide. Dip all in olive-oil or melted butter, being careful that every part is well oiled. Set them aside until the chops are ready. Have the chops Chop in Paper Case. cut from the ribs. The rib bone must be scraped clean. Season the chops with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.