Stuffed Chops

Ingredients

• 1 tablespoon of butter
• 1 of flour
• 4 tablespoons chopped mushrooms
• a teaspoon parsley
• IJ/^ teaspoon salt
• a dash of pepper
• Worcestershire sauce
• French chops, cut double with two bones, about 1 inch thick

Method

1. 1

   Make a roux with butter and flour, then add mushrooms, parsley, salt, pepper, and Worcestershire sauce.

2. 2

   Stuff the chops, roll in cracker crumbs and egg, and fry.

3. 3

   Serve with tomato sauce.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 32. The excerpt below is the record exactly as published.

Worcestershire sauce. Put pickled walnuts around the sides of the platter. Miss Failing, Loin of Mutton Braised. Remove bone from the mutton, thoroughly rub it with teaspoon of salt and same of pepper mixed. Roll neatly and tie. Cut up 2 pieces celery, carrot, onion and turnip, and put them in a stewpan with the mutton on top, with enough water to nearly cover. Simmer slowly XYi to 2 hours. Lift mutton into dripping pan with few spoonfuls of the stock; set in MEATS 83 brisk oven until brown. Strain stock, skim off fat. Put 1 tablespoon butter in saucepan, when brown, add flour and brown. Add stock and a dozen button mushrooms, pepper and salt. Boil 8 minutes. Dish with mushrooms around and gravy strained over. Mrs. R . B. Sinnott. Rack of Spring Lamb Menagere. Have a rack of lamb well trimmed. Put in a baking pan with salt and pepper; then put in oven and let brown nicely, new carrots. When the lamb is colored, add your potatoes, Have 8 or 10 new potatoes, just as many small onions and carrots and onions, and let cook Yi hour in a slow oven. When done, serve very hot. Decorate with paper frills and the vegetables all around. Serve mint sauce on the side. Ragout of Mutton or Lamb. lJ/2 lbs. of neck of mutton cut into pieces 1 inch square. 1 tablespoon butter. 1 tablespoon flour. 1 onion. 1 carrot. V/z cups water or stock. 1 teaspoon salt. 54 teaspoon pepper. J/2 can of peas. Sprig of parsley, 1 bayleaf, 1 clove. Make a roux of butter and flour and let it brown. Add carrot and onion diced. Stir frequently till all is browned. It will take about 20 minutes. Add stock, or water, and sea- soning, removing the herbs. Cover closely and simmer 2 hours. Add the peas 10 minutes before taking from fire. Miss Rotherham. Russian Pilaf . 1 cup minced mutton. 1 cup stewed tomatoes. 5/2 cup butter. 1 cup boiled rice. 84 PORTLAND WOMAN'S EXCHANGE COOK BOOK Vi grated onion. Salt and pepper to taste. Mix with drawn butter sauce and serve hot. Mrs, W, 5. Scott, Savory Stew. For this stew use either cooked or uncooked veal, mutton or lamb. Break the bones, add celery stalks, carrot, small onion, bayleaf, 6 peppercorns; cover with cold water and simmer slowly. Strain through cheese cloth and add the meat, cut in small pieces (any inferior bits should have been added to the stock). Add any brown gravy left from roast, a little Worcestershire sauce, salt to taste, and when ready to serve, a tablespoon of sherry. Serve on platter surrounded by tri- angular pieces of toast. For a regular Irish Stew add potatoes, carrots and onions. For a Spanish Stew add green peppers (without the seeds), tomatoes and onion. If there is no gravy left from the roast, brown 2 table- spoons flour in 2 tablespoons butter, and add water to make sauce as thick as desired. Mushrooms may be added. Water in which rice is boiled is good for the stock. Mrs. Harriet Mc Arthur, Shoulder of Mutton Stuffed and Braised. 1 small shoulder of mutton. 3 quarts of stock. 1 tablespoon of chopped parsley. 1 teaspoon of sweet herbs. 1 shallot. 2 dessertspoons chopped bacon. 2 dessertspoons bread crumbs. 2 dessertspoons chopped fowl or game. 1 yolk of egg. Pepper and salt. 1 dessertspoon of chopped mushrooms. Bone a shoulder of mutton. Mix all the above ingredients well together, stuff the mutton with them, roll it up into a neat shape not too long, sew it up, braize it in the stock for MEATS 85 about two hours, according to size. When done take it out and glaze. Serve with brown or piquante sauce. This joint is very nice baked. Mrs. Stevens, Stuffed Chops. Make a roux with a tablespoon of butter and 1 of flour, then add 4 tablespoons chopped mushrooms, a teaspoon parsley, IJ/^ teaspoon salt, a dash of pepper, and Worcester- shire sauce. Take French chops, cut double with two bones, about 1 inch thick

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