To dress Mutton, Lamb, or Pork Chops in a plain Manner

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
for serving with lamb chops
Instructions (7)
  1. Cut a loin of mutton, lamb, or pork, into chops of a middling thickness.
  2. Beat them with a chopper.
  3. Trim off a sufficient quantity of the bone and fat.
  4. Season with pepper and salt.
  5. Broil them over a clear moderate fire.
  6. Serve them up very hot with gravy.
Serving suggestion for Lamb Chops
  1. Lamb chops may have stewed spinach or fried parsley underneath.
Original Text
To dress Mutton, Lamb, or Pork Chops in a plain Manner. Cut a loin of mutton, lamb, or pork, into chops of a middling thickness; beat them with a chopper, trim off a sufficient quantity of the bone and fat; then season with pepper and salt, broil them over a clear moderate fire, and serve them up very hot with gravy. [131] N. B. Lamb chops may have stewed spinach or fried parsley underneath.
Notes
—