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Lamb Chops

From The Chicago Record cook book (1896).

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A historical recipe

The Chicago Record cook book, by Chesbrough, Mary Mott, [from old catalog] ed (1896).

United States

Known as an American recipe, with similar versions prepared across other nations.

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

Ingredients 2 ingredients

  1. one ounce of butter
  2. one-half teaspoon salt

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.

Method

  1. A pound and a half nice loin chops.
  2. Put one ounce of butter or drippings in pan;
  3. when hot put in the chops;
  4. half cook and turn them over.
  5. Take the mushrooms already peeled (one-half pound), put them on the chops, cupside up;
  6. sprinkle over them one-half teaspoon salt and one-fourth teaspoon pepper.
  7. Take two ounces butter, break into bits and put on the mushrooms, return to oven and cook ten minutes longer;
  8. the mushrooms should be quite tender.

Plating

Cookware for this recipe

  • Vegetable peeler
  • Spatula
Source not stated by archive.org
Credit

From The Chicago Record cook book (1896), printed page 386, digitised by the Internet Archive: https://archive.org/details/chicagorecordcoo00ches

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.