Mutton-Chops aux Legumes

Name: Mutton-Chops aux Legumes
Ingredients: some mutton-chops; a slice of butter; a bunch of parsley; green onions; two or three cloves; a little bit of garlic; a tumbler of stock; the same quantity of claret; a carrot; a slice of ham

From Tempting dishes for small incomes, 1891

Garlic and wine can be omitted.

Presented as published in 1891. 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 Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 10. The excerpt below is the record exactly as published.

Mutton-Chops aux Legumes. Trim some mutton-chops and set them to stew gently over the fire, with a slice of butter, a bunch of parsley, and green onions, two or three cloves, and a little bit of garlic ; moisten the whole with a tumbler of stock and the same quantity of claret, adding a carrot and a slice of ham

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