Lamb or Mutton Chops
From Mrs. Lincoln's Boston cook book, 1884
Serves 2
Serve plain or with tomato or Souhise sauce.
Presented as published in 1884. 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 Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 141. The excerpt below is the record exactly as published.
. Lamb or Mutton Chops, — Wipe with a wet cloth; re- move the skin and extra fat ; have a frj'ing-pan hissing hot, without any fat ; put in the chops and cook one minute, turn, and sear the other side ; cook more slowl}' until done, five minutes if liked rare. Stand them up on the fat edge to brown the fat, without over-cooking the meat. When nearly done, sprinkle a little salt
Cook this with the app: pantry check, scaling, and the assistant.