Lambs Chops with Green Peppers

Ingredients

• 4 large lamb chops
• iy2 cupfuls stock
• 2 small onions, minced
• 1 teaspoon curry-powder
• 2 green peppers, chopped
• iy2 tablespoon corn flour
• 1 cupful canned tomatoes
• salt and pepper

Method

1. 1

   Fry the onions and chopped peppers in three (3) tablespoons of lamb fat, until tender.

2. 2

   Add the tomatoes, stock and seasonings to taste.

3. 3

   Thicken with flour mixed with a little cold water.

4. 4

   Broil chops slightly, season, lay them in a baking dish, pour over the sauce, and bake ten minutes in a hot oven.

5. 5

   Serve with rice timbles.

Nutrition per serving

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 9. The excerpt below is the record exactly as published.

2 green peppers, chopped up; 1 onion; 1 egg; 1 tablespoonful salt. — 31' — Grind up the meat, mix in salt, peppers, bread crumbs, onion and egg. Cover with the following sauce. 2 cups tomato juice; 2 tablespoonfuls corn starch; 4 tablespoonfuls shortening; 1 tablespoonful salt. Bake one hour. This recipe is sufficient for six people. MRS. OTTO EVERS. Meat Olives. Flank steaks; bacon (sliced); onion, chopped; % cup toasted bread crumbs; salt and pepper to taste. Split steaks lengthwise, cut into pieces 5x3 in., place slice of bacon and onion on each, season to taste, sprinkle with crumbs, roll up and tie with thread or skewer with tooth picks. Brown meat rolls in half lard and half fat, cover with boiling soup stock or water and simmer over slow fire an hour and a half. The meat must be tender and the gravy rich and brown. MRS. H. F. RANSLEBEN. A Good Steak. 1 lb of steak; 1 egg; flour; pepper and salt. One pound of steak seasoned with pepper and salt. Dip in well beaten egg, then in flour and fry at once in hot lard and butter mixed to a light brown. MRS. F. STEIN. Scalloped Sweetbreads. Soak sweetbreads in salt water for half an hour. Boil until well done, then remove skins and small pipes and cut into small pieces. Into a buttered pudding dish — 32 — put a layer of rolled crackers, then a layer of sweet- breads until dish is full, add salt and pepper. Strain the water the sweetbreads were boiled in, add milk to make enough liquid to cover the crackers and sweet- breads. Dot with bits of butter and bake in a hot oven until a nice brown. MRS. A. WEHMEYER. Planked Steak. Have choice sirloin steak cut almost two inches thick, and cut through edge to prevent curling. Heat oven eight or ten minutes, and set plank in upper oven to heat, while meat is broiling beneath flame. Brown steak quickly on each side, then reduce flame and finish cooking more slowly. Place meat on the plank, season well with salt, pepper, butter creamed with lemon juice, and minced parsley, garnish with potato border and small stuffed tomatoes pimentoes or green peppers and cress. Serve piping hot. MRS. FELIX W. MAIER. Pickled Meat. 2 fb of yellow sugar ; 5 lb of salt ; 4 oz. of saltpeter ; 14 quarts of water. Cook slowly, until brine will carry an egg. When cold, pour the brine over the meat. MRS. WM. WEYRICH. Sliced Tongue. Boil the tongue in about 2 quarts of water until tender. Remove from liquid, skin and cut into slices, melt y2 tablespoon of butter in a pan, add half an onion •and fry over slow fire until yellow. Add the boiling — 33 — liquid and season with salt, pepper, juice of one lemon, half a tablespoon of sugar or more, and half a teaspoon of flour mixed with a little water. Now add the sliced tongue and boil from 15 to 20 minutes. MRS. ARNOLD KOTT. Veal Loaf. 3 lb of veal; seasonings; and gelatine. Boil 3 pounds of lean veal in enough water to cover it well. Add a little salt, and boil slowly, until the meat falls from the bones. Take out the meat and set aside to cool. To the liquid in which the meat was cooked, add pepper and salt to taste, a few cloves, two bay leaves, a little celery salt or seed, a few mustard seeds and the grated rind of a lemon. Cook the liquid about y2 hour longer with the seasoning, then add 2 tablespoonfuls of gelatine, (dissolved in a little cold water), and strain. Arrange the chopped meat in a wet mold, and pour the liquid over it. Let stand until the next day, when it may be turned out on a flat dish and sliced. When serving garnish with parsley and sliced lemon or sliced tomatoes. MRS. R. G. STRIEGLER. White Fricassee of Tongue. Tongue boiled in salt water, diced fine. Melt a sufficient quantity of butter browned slightly, one chop- ped onion and a tablespoon flour, add the boiled down liquid from the tongue. Add slices of lemon, from which the seed have been carefully removed, mace white pepper to taste and % glass white wine and put the diced tongue into the liquid, boiling both together — 34 — over a very slow fire. Serve with small round meat dumplings that have been boiled in salt water or soup stock. The sauce may be thickened with the yolks of eggs before serving which greatly improves both taste and appearance. MRS. F. MORGAN. Pickled Meat. To 100 lb meat, allow 8 lb salt; % lb sugar (Kan- dis-Zucker) ; 2 oz. saltpeter; 32 quarts water. Boil and then allow to cool. The meat, cut, is placed into the barrel or crock; the cooled brine poured over. Small boards weighted with stones laid on top to keep meat well under brine. The pieces reserved for smoking should be removed after two weeks while the rest may remain in pickle until used. From time to time pieces of beef or tongue may be placed in same brine without detriment to taste. MRS. BANNOWSKY. Lambs Chops with Green Peppers* 4 large lamb chops, iy2 cupfuls stock, 2 small onions, minced 1 teaspoon curry-powder, 2 green pep- pers, chopped, iy2 tablespoon corn flour, 1 cupful canned tomatoes, salt and pepper

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