Lamb Chops with Herbs

Ingredients

• Cut some chops from the loin or neck of lamb
• three or four ounces of butter
• a mixture made of equal quantities of chives and parsley
• a dessert-spoonful of flour
• half a pint of boiling gravy
• a tablespoonful of strained lemon-juice
• the well-beaten yolks of two eggs

Method

1. 1

   Trim the lamb chops, dip them in clarified butter, then in the herb mixture.

2. 2

   Fry in hot fat until browned or broil over a clear fire.

3. 3

   For the sauce, chop thyme, parsley, and tarragon, mix with butter and flour, add boiling gravy, simmer, season, and stir in lemon juice and egg yolks before serving.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 795. The excerpt below is the record exactly as published.

three or four ounces of butter in a saucepan, put in the cucumber, cover it closely, and place it on a moderate fire, shaking the pan frequently, to prevent sticking. When it is steamed until the pieces of cucumber are quite tender, but un- broken, serve them in the centre of the dish. Time, fifteen minutes to broil the chops ; about twenty minutes to stew the cucumber. Lam.b Chops with Herbs. — Cut some chops from the loin or neck of lamb. Trim them neatly, and dip them first into clarified butter, and afterwards into a mixture made of equal quantities of chives and parsley. Fr>- them in hot fat until they are nicely browned, or broil them over a clear fire, and serve them on a hot dish, garnished wath crisped parsley. The following sauce may be sent to table with them : — -Take a sprig of thyme, two sprigs of parsley, and three or four leaves of tarragon. Strip the leaves from the stalks, wash them, and chop them small. Mix them smoothly with a piece of butter the size of an egg and a dessert-spoonful of flour, and pour over them half a pint of boiling gravy. Simmer four or five minutes over the fire, and rub out any lumps that may form. Season -sWth a little salt and pepper, if required ; add a table- spoonful of strained lemon-juice, and stir the whole briskly while boiling over the well-beaten yolk of an egg. Time, ten or fifteen minutes to cook the chops ; a quarter of an hour to prepare the gravy. Probable cost, Is. per pound. Sufficient, half a dozen chops for three persons. Lamb, Cold (en Blanquette). — Take some cold lamb, mince it finely, and season it ■with a little salt and pepper. Supposing there to be a pound and a half of cold lamb, divide six large mushrooms into slices. Fry those in three ounces of butter for five minutes, then pour over them half a pint of good veal stock, mixed smoothly with a tea-spoonful of flour, and simmer gently for half an hour. Now add the minced lamb, and the well-beaten yolks of two eggs

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