126. Lamb Chops

Preparation info

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Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

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Lamb Chops should be cut not more than half an inch thick, and broiled before the fire very close and quick; they will take from eight to ten minutes. Throw some pepper and salt over, and serve very hot, with fried parsley round them, if handy. Lamb chops might be d