Chops with Horseradish Sauce
A historical recipe from Luncheons, by Mary Ronald (1902).
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A historical recipe
Luncheons: A Cook's Picture Book, by Mary Ronald (1902). Project Gutenberg eBook #57896.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Method
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- Arrange French chops down the middle of the platter, with the chops overlapping and the bones crossing.
- Place a piece of bread under the first two to support and lift the bones off the dish;
- the rest are then easily arranged in a symmetrical manner.
- Garnish the dish with spoonfuls of horseradish sauce, or serve the sauce in a separate dish.