Lamb Chops with Brown Sauce

Ingredients

• some Lamb chops about jin. thick
• dip them in beaten egg
• a seasoning composed of finely-minced parsley, lemon-peel, a little salt and pepper, and a small quantity of grated nutmeg
• 1 scant table-spoonful of flour
• a small piece of butter
• § pint of clear veal gravy
• v wineglassful of port wine

Method

1. 1

   Trim and dip the lamb chops in beaten egg, then roll in seasoning.

2. 2

   Fry in boiling lard until browned.

3. 3

   Mix flour and butter in a stewpan, add clear veal gravy and stir until boiling.

4. 4

   Drain the chops, place on a hot dish, mix port wine with the sauce, strain over the chops, and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 216. The excerpt below is the record exactly as published.

Lamb Chops with Brown Sauce. — Cut some Lamb chops about jin. thick, trim nicely, dip them in beaten egg, then roll them in a seasoning composed of finely-minced parsley, lemon-peel, a little salt and pepper, and a small quantity of grated nutmeg. Put a large lump of lard into a deep frying- pan over the fire, let it quite boil, then put in the chops and fry until nicely browned. Put 1 scant table-spoonful of flour and a small piece of butter into a stewpan, mix them over the fire, then pour in § pint of clear veal gravy, and stir until boiling; drain the chops, put them on a hot dish, mix For details respecting Culinary Processes, Utensils, Lamb — continued. v wineglassful of port wine

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