Name: Lamb Chops
Ingredients: pepper; salt

Lamb Chops

Ingredients

pepper
salt

Directions

Trim off the flap from a fine loin of lamb and cut into chops about three-quarters of an inch in thickness. Have ready a bright, clear fire ; lay the chops on the gridiron and broil them to a nice pale brown, turning them when required. Season with pepper and salt. Or, sprinkle with vmegar, pepper and salt ; dip them in ^g%, roll in cracker or bread crumbs, and fry. Serve very hot and quickly, and garnish with crisp parsley, or place them on mashed potatoes. Aspar- agus, spinach or peas are the favorite accompaniments to lamb chops.

Nutrition, whole recipe (rough)

6Calories

0 gProtein

0 gFat

2 gCarbs

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Goff, May Perrin, [from old catalog] ed. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.