Lamb Collops with Tomato Sauce
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 Collops with Tomato Sauce Take small, thick pieces of roast lamb or boiled mutton. Sprinkle with salt and pepper, dip in crumbs, egg and crumbs, and saute in a hot blazer, using enough butter
Cook this with the app: pantry check, scaling, and the assistant.