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Belgian Lamb Chops

A historical recipe from 365 Foreign Dishes A Foreign Dish for Every Day in the Year, by Anonymous (1908).

A historical recipe

365 Foreign Dishes A Foreign Dish for Every Day in the Year, by Anonymous (1908). Project Gutenberg eBook #10011.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From 365 Foreign Dishes A Foreign Dish for Every Day in the Year, by Anonymous (1908). Digitised by Project Gutenberg, eBook #10011 (https://www.gutenberg.org/ebooks/10011). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Belgium. Associated with Belgium by a demonym leading its title: Belgian (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Season lamb chops;
  2. dredge with flour and fry until brown;
  3. keep hot.
  4. Fry 1 chopped onion and 1 small carrot in two tablespoonfuls of butter.
  5. Add 1 tablespoonful of flour;
  6. stir until light brown.
  7. Add 1/2 cup of water;
  8. let boil well;
  9. add parsley, a few cloves and peppercorns, salt and pepper and 1 bay-leaf minced fine.
  10. Boil well.
  11. Add 1 glass of claret;
  12. then pour the sauce hot over the chops, and garnish with French peas.