Lamb Chops with Cucumber Sauce

Ingredients

• half a dozen chops
• a young fresh cucumber
• three or four ounces of butter

Method

1. 1

   Dip chops in egg and bread-crumbs, fry until browned.

2. 2

   Prepare cucumber sauce by dicing cucumber, seasoning, and cooking in melted butter.

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.

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. Fry the chops in good dripping until lightly browned on both sides. Serve on a hot dish, and garnish with slices of lemon or crisped parsley. Time to frj-, about a quarter of an hour. Probable cost, Is. per pound. Sufficient, half a dozen chops for two or three persons. Lamb Chops Pried with Parmesan. — Take some lamb chops from the loin or neck, as in the last recipe. Mix the bread-crumbs with a little grated Parmesan cheese, and dip these first into cLarified butter and bi-ead- crumbs, and afterwards into beaten egg and bread-cnmibs. Fry the chops as before until they are lightly browned on both sides, dish them in a circle, and send tomato s;iuce to table in a tureen. Time, fifteen minutes to fry. LAM ( Z90 ) LAM Probable cost, Is. per pound. Sufficient, half a dozen chops for two or three persons. Lamb Chops with Cucumber Sauce. — Diji the chops in beaten egg and bread- crumbs, and fry them [see Lamb Chops, Fried). When nicely bro-wned, arrange them in a circle on a hot dish, and put in the centre a sauce prepared as follows : — Peel a young fresh cucumber, and cut it into dice ; strew a little pepper and salt o%'er these. Melt three or four ounces of butter

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