Veal Chops Broiled in Paper

Ingredients

• two pounds of chops
• a margin an inch and a half wide
• Butter this well
• a little chopped parsley
• pepper
• salt
• sliced lemon

Method

1. 1

   Trim the chops neatly and flatten with a cutlet-bat.

2. 2

   Prepare a piece of doubled stiff white paper, butter it, and sprinkle with parsley, pepper, and salt.

3. 3

   Place the chops inside the paper, secure the edges, and broil gently on a gridiron above a clear fire, turning frequently.

4. 4

   Serve on a hot dish in the papers, garnished with sliced lemon.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2112. The excerpt below is the record exactly as published.

Veal Chops Broiled in Paper.— Have the chops cut from the loin nearly an inch thick. Trim them neatly, and flatten with the cutlet-bat. Prepare for each chop a piece of doubled stiff white paper sufficiently large to leave a margin an inch and a half wide round the chop. Butter this well, and sprinkle upon the inside a little chopped parsley, pepper and salt. Put the chops inside the paper, and double down the edges securely. Lay the chops on the gridiron, and place this at a con- siderable height above a clear iire. Let them broil gently, and turn them frequently. Serve on a hot dish in the papers. Garnish with sliced lemon. Time to broil, twenty minutes. Probable cost, Is. per pound. Sufficient, two pounds of chops

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