Lamb Chops, Pan Broiled
From Chafing dish possibilities, 1898
Presented as published in 1898. 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 Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 15. The excerpt below is the record exactly as published.
Lamb Chops, Pan Broiled Wipe chops, and trim off superfluous fat. Rub over the blazer with some of the fat. Put chops in blazer, sear on one side, turn and sear other side. Cook from six to eight minutes, turning occasionally. Season with salt and pepper when half cooked. Drain and spread with soft butter
Cook this with the app: pantry check, scaling, and the assistant.