Boston Cooking-School cook book

Chops 1 1/2 to 2 inches thick require 20 to 35 minutes. Chops 3/4 to 1 inch thick require 8 to 15 minutes. Sprinkle with salt and pepper and spread with softened butter. BREADED LAMB CHOPS I Wipe and trim chops, sprinkle with salt and pepper, dip in crumbs, egg, and crumbs, fry in deep fat (385° F.) from 5 to 8 minutes, and drain. Fry only 4 at a time, and allow fat to reheat between fryings. After testing fat for temperature, put in chops, and reduce heat, that surface of chops may not be too brown while the inside is still underdone. Chops Shoulder Chop. English Chop (Kidney Chop Cut Two Inches Thick). Kidney Chop. Rib Chop. French Chop BREADED LAMB CHOPS II Wipe and trim chops, sprinkle with salt and pepper, roll in flour, dip in egg, then in dry bread crumbs, and sauté in butter 8 minutes. Place in moderately hot oven (375° F.) to finish cooking. To fat in pan add small amount of boiling water and pour around chops. PLANKED LAMB CHOPS Follow recipe for Planked Steak (p. 263), substituting thick Broiled Chops for Steak. WAYS OF SERVING LAMB CHOPS Serve around mound of Mashed Potatoes (p. 432), French Fried Potatoes (p. 436), Green Peas (p. 474), or Turkish Pilaf (p. 377). Serve on thin slices of Broiled Ham (p. 309), Fried Egg Plant (p. 463), or toast. SAUCES FOR LAMB CHOPS Tomato Sauce (p. 198) Spanish Sauce (p. 198) Mushroom Sauce (p. 196) Mint Jelly Soubise Sauce (p. 195) Currant Jelly Currant Mint Sauce (p. 205) STUFFED LAMB CHOPS Wipe and trim chops cut 134 inches thick. Split lean meat in half, cutting to bone. Stuff with any desired stuffing (p. 180), press together lightly, dip in crumbs, egg, and crumbs, and cook 30 to 45 minutes in hot oven (450° F.), turning once during cooking. Sausage meat may be used for stuffing. Spanish Chops. Use Mushroom Stuffing (p. 182) and serve with Spanish Sauce (p. 198). LAMB CHOPS A LA SIGNORA Gash French chops on outer edge, cutting halfway through lean meat, insert slice of truffle, and proceed as for Breaded Chops I or II (p. 283). Serve on each a mushroom cap, broiled or baked in cream. LAMB CHOPS, REFORME Follow recipe for Breaded Chops II (p. 283), rolling them in finely chopped lean raw ham instead of bread crumbs. Use 5 tablespoons ham for 6 chops. Serve with Mushroom Sauce (p. 196) to which 2 gherkins and 1 truffle, cut in thin strips, may be added. LAMB CHOPS EN PAPILLOTE 6 French chops ~ 3 common crackers, rolled Whites 3 hard-cooked eggs, finely and sifted chopped 3 tablespoons melted-butter Yolks 3 hard-cooked eggs, forced Salt, pepper through ricer Onion juice to taste Cover chops with other ingredients, mixed together. Wrap in buttered paper cases. Bake 25 minutes in hot oven (450° F.). Remove from cases and serve garnished with parsley. ~ LAMB CHOPS A LA MARSEILLES ‘Pan-broil chops on one side, place in buttered baking dish, cooked side up, cover with Mushroom Sauce (p. 196), and bake 8 minutes in hot oven (450° F.). MIXED GRILL (for two) 1 kidney lamb chop Tomato, cut in half 1 French lamb chop 2 cooked potatoes, cut in thick 4 slices bacon slices 1 lamb’s kidney, split Maitre d’HOtel Butter (p. 204) Brush tomato and potatoes with butter. Arrange on rack and broil. Potatoes may be cooked in broiling pan under bacon. Arrange on platter and pour on Maitre d’Hotel Butter. KERNELS OF LAMB, CURRANT MINT Wipe 8 lamb chops, remove eye of meat, and sauté in hot frying pan 6 to 8 minutes, sprinkling with salt the last 2 minutes of the cooking. Remove to hot dish. Serve with Currant Mint Sauce (p. 205). TOURNEDOES OF LAMB