Stewed Lamb Chops

Ingredients

• salt
• pepper
• a piece of mace
• lemon-peel
• milk-and-water in equal quantities
• 1 tablespoonful of flour
• 1 tablespoonful of mushroom powder
• 1 breakfast-cupful of cream
• a few white mushrooms

Method

1. 1

   Cut the chops about 1 inch thick and trim them, put into a stewpan with a piece of mace and lemon-peel, salt, pepper, and milk-and-water in equal quantities to cover, and boil very gently until tender; then drain, put them into a clean stewpan, and pour over a small quantity of clear veal gravy.

2. 2

   Put 1 tablespoonful of flour and 1 tablespoonful of mushroom powder in a basin, and mix smoothly together with 1 breakfast-cupful of cream.

3. 3

   Pour this mixture over the chops, stir well, and toss them about over the fire until on the point of boiling.

4. 4

   Put a few white mushrooms in the stew; when they are hot, turn all onto a hot dish, garnish with sippets of toast or small croutons of bread that have been fried a golden brown in butter, and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 231. The excerpt below is the record exactly as published.

Stewed Lamb Chops. — Cut the chops about |in. thick and trim them, put into a stewpan with a piece of mace and lemon-peel, salt, pepper, and milk-and-water in equal quan- tities to cover, and boil very gently until tender ; then drain, put them into a clean stewpan, and pour over a small quantity of clear veal gravy. Put 1 table-spoonful of flour and J table- spoonful of mushroom powder in a basin, and mix smoothly together with 1 breakfast-cupful of cream. Pour this mixture over the chops, stir well, and toss them about over the fire until on the point of boiling. Put a few white mushrooms

Cook this with the app: pantry check, scaling, and the assistant.