Steamed Chop
From The paper-bag cookery manual, 1911
Serve with mashed or fried potatoes.
Presented as published in 1911. 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 The paper-bag cookery manual (1911) by Charles Herman Senn, page 22. The excerpt below is the record exactly as published.
Steamed Chop. Procure two or three mutton or lamb chops and trim each neatly, cutting off the superfluous fat, fold in the ends and fasten with a skewer, then season with salt and pepper, and spread over each side with butter. Place the chops in a well buttered paper-bag with a few slices of onion and carrot, and, if liked, a few pieces of celery, and also three table-spoonfuls of water
Cook this with the app: pantry check, scaling, and the assistant.