Lamb Chops en Caserole

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (11)
for the chops
for the sauce
for garnish
Instructions (9)
  1. Cut a loin of lamb into chops.
  2. Put yolks of eggs on both sides of the chops.
  3. Strew bread-crumbs over them, with a little cloves and mace, pepper, and salt mixed.
  4. Fry them of a nice light brown.
  5. Put them round in a dish, as close as you can, leaving a hole in the middle for the sauce.
  6. Chop fine all sorts of sweet-herbs and parsley.
  7. Stew the chopped herbs and parsley a little in some good thick gravy.
  8. Pour the sauce into the hole in the middle of the dish.
  9. Garnish with fried parsley.
Original Text
Lamb Chops en Caserole. HAVING cut a loin of lamb into chops, put yolks of eggs on both sides, and strew bread-crumbs over them, with a little cloves and mace, pepper, and salt mixed; fry them of a nice light brown, and put them round in a dish, as close as you can; leave a hole in the middle to put the following sauce in: all sorts of sweet-herbs and parsley chopped fine, and stewed a little in some good thick gravy. Garnish with fried parsley.
Notes
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