Lamb Chops with Velvet Sauce

Ingredients

• 4 lamb chops
• ½ cup fine bread crumbs
• Salt and pepper to taste
• 2 tablespoons butter
• 1 cup chicken stock
• 1 small piece of salt pork
• A few slices of carrot or onion
• 1 teaspoon sugar
• Flour for thickening
• Cold milk or cream

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

1. Preheat the oven to 400°F (200°C).

2. Mince the chicken finely and mix it with the same amount of bread crumbs.

3. Season the mixture with salt and pepper, then cover one side of the lamb chops with it.

4. Place the chops in a small buttered pan and bake for 15 minutes.

5. In a saucepan, combine the chicken stock, a small piece of salt pork, carrot or onion slices, salt, pepper, and sugar.

6. Add enough hot water to keep the mixture at 1 cup.

7. Skim off any fat that rises to the surface.

8. Dissolve 1 tablespoon of flour in a little cold milk or cream, then add it to the sauce.

9. Boil the sauce slightly for a few moments until the flour is thoroughly cooked, then strain and serve.