Stuffed Lamb Chops

Ingredients

• 6 French chops
• 2 1/2 tablespoons Crisco
• 1 tablespoon chopped onion
• 1/2 cup chopped mushroom
• 2 tablespoons flour
• 3 tablespoons stock
• 1 teaspoon chopped parsley
• 1/4 teaspoon salt
• few grains red pepper

Method

1. 1

   Wipe chops and split meat in halves.

2. 2

   Cook Crisco and onion, remove onion, add mushrooms, and cook.

3. 3

   Add flour, stock, parsley, salt, and pepper.

4. 4

   Spread mixture between layers of chops, press together, wrap in paper, and broil for 10 minutes.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 139. The excerpt below is the record exactly as published.

Stuffed Lamb Chops Chestnut Puree Mashed Potatoes Egg Plant Fritters Kumquat and Endive Salad Stewed Figs Coffee *Stuffed Lamb Chops—Wipe 6 French chops, cut 1% inches thick. Split 221 A Calendar of Dinners meat in halves, cutting to bone. Cook 2% tablespoons Crisco and 1 tablespoon chopped onion 5 min- utes; remove onion, add ¥% cup chop- ped ‘mushroom, and cook 5 minutes; add 2 tablespoons flour, 3 tablespoons stock, 1 teaspoon chopped parsley, 14 teaspoon salt, and few grains red pep- per. Spread mixture between layers of chops, press together lightly, wrap in Criscoed paper cases, and broil 10 minutes. Serve with chestnut puree. November 21 Baked Boned White Fish Bread Dressing, Drawn Butter Sauce Stewed Tomatoes Mashed Potatoes *Date Pudding Coffee *Date Pudding—Clean, stone, and chop. 1 ~ pound dates,” add") rcup English walnut meats, broken in pieces, 34 cup flour, 1 teaspoon baking powder, and % teaspoon salt. Beat up 4 egg whites to stiff froth, then fold in % cup sugar, add beaten egg yolks, % tablespoon melted Crisco and date mixture. Turn into Criscoed tin and bake in moderate oven 30 minutes. Cut in squares and serve cold with whipped cream. November 22 *Fried Smelts, Sauce Tartare Roast Chicken Creamed Chestnuts Canned Stringless Beans Orange and Romaine Salad Mint Ice Cream Coffee *Fried Smelts—Clean, trim the fins, and remove gills; wipe very dry, roll in flour, brush over with beaten egg, roll in crumbs and fry in hot Crisco until crisp; drain on soft paper, dish on lace paper in a heap, and garnish with fried parsley, serve with sauce tartare. Smelts make a nice gar- nish for many fish dishes, the tails drawn through the eyes, dressed as above, and fried. November 23 Bisque of Clams Boiled Fish, Hollandaise Sauce Potatoes Baked Parsnips Celery Salad *Ttalian Fritters Coffee *Ttalian Fritters—1 egg, 1 cup milk, grated rind 1 lemon, 2 tablespoons Crisco

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