LAMB CHOPS

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
2.0 chops to each person
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (4)
  1. Trim off the flap from a fine loin of lamb, and cut it into chops about 3/4 inch in thickness.
  2. Have ready a bright clear fire; lay the chops on a gridiron, and broil them of a nice pale brown, turning them when required.
  3. Season them with pepper and salt; serve very hot and quickly, and garnish with crisped parsley, or place them on mashed potatoes.
  4. Asparagus, spinach, or peas are the favourite accompaniments to lamb chops.
Original Text
LAMB CHOPS. 746. INGREDIENTS.—Loin of lamb, pepper and salt to taste. Mode.—Trim off the flap from a fine loin of lamb, aid cut it into chops about 3/4 inch in thickness. Have ready a bright clear fire; lay the chops on a gridiron, and broil them of a nice pale brown, turning them when required. Season them with pepper and salt; serve very hot and quickly, and garnish with crisped parsley, or place them on mashed potatoes. Asparagus, spinach, or peas are the favourite accompaniments to lamb chops. Time.—About 8 or 10 minutes. Average cost, 1s. per lb. Sufficient.—Allow 2 chops to each person. Seasonable from Easter to Michaelmas.
Notes
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