Stuffed Chops

Ingredients

• fine bread crumbs
• a little chopped ham
• one half an onion
• a green pepper
• cold boiled tongue
• seasoned with pepper
• blanched almonds, chopped very fine

Method

1. 1

   Make a stuffing of bread crumbs, chopped ham, parsley, onion, and green pepper.

2. 2

   Spread the mixture on the cutlets, roll tightly, tie, and simmer in stock until tender.

3. 3

   Season the stock with onion, bay leaf, celery, and cloves.

4. 4

   Allow to cool, slice thin, and garnish with nasturtiums or olives.

Nutrition per serving

As published

This recipe was extracted from Kirmess cook book (1907), page 46. The excerpt below is the record exactly as published.

STUFFED CHOPS. Mrs. Elmer S. Forbes. Make a stuflBng of fine bread crumbs, with a little chopped ham, parsley, one half an onion, and a green .^U^ ^..:--. -^ a- uie uune removea. Spread them with a mixture of cold boiled tongue, chopped fine, and seasoned with pep- per and blanched almonds, chopped very fine

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