. The Century cook book : with a new supplement of one hundred receipts of especial excellence. EAGOUT OF MUTTON GARNISHED WITH PAKINA BALLS AND LETTUCE. (SEE PAGE 165.). THREE KINDS OP MUTTON CHOPS. 1. English Mutton Chop. 2. French Chop. 3. Boned and Boiled Chop.(See page 165.) MEATS 167 the edges together so as to completely enclose the chop. Laythe enclosed chops on a buttered dish, and place them in theoven for ten minutes; serve on the same dish very hot. Chopscan also be broUed in well-greased paper, and with a little careit is easily done without burning the paper. Heavy writing pa-per
. The Century cook book : with a new supplement of one hundred receipts of especial excellence. EAGOUT OF MUTTON GARNISHED WITH PAKINA BALLS AND LETTUCE. (SEE PAGE 165.). THREE KINDS OP MUTTON CHOPS. 1. English Mutton Chop. 2. French Chop. 3. Boned and Boiled Chop.(See page 165.) MEATS 167 the edges together so as to completely enclose the chop. Laythe enclosed chops on a buttered dish, and place them in theoven for ten minutes; serve on the same dish very hot. Chopscan also be broUed in well-greased paper, and with a little careit is easily done without burning the paper. Heavy writing pa-per should be used ; the fire should be moderate, and the chopsturned frequently. They are served in the papers, and are verygood, as they hold all the juices of the meat. CHOPS A LA HAINTEirON Put one tablespoonful of butter in a frying-pan; when hotadd one tablespoonful of flour; let the flour cook a few minutes;then add four tablespoonfuls of chopped mushrooms, one tea-spoonful of parsley, one half teaspoonf ul of salt, and a dash ofpepper; moisten with three tablespoonfuls of stock; mix welltogether and set aside to cool. Have six French chops cut oneinch thick.
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Keywords: ., bookcentury1900, bookdecade1900, bookidcu31924086, booksubjectcbk
