Reference > Farmer's Cookbook > LAMB AND MUTTON > Pan-broiled Chops
  Broiled Lamb or Mutton Chops Breaded Mutton Chops  
CONTENTS · BIBLIOGRAPHIC RECORD

Pan-broiled Chops

Chops for pan broiling should have flank and most of fat removed. Wipe chops and put in hissing hot frying-pan.

Turn as soon as under surface is seared, and sear other side. Turn often, using knife and fork that the surface may not be pierced, as would be liable if fork alone were used. Cook eight minutes if liked rare, ten to twelve minutes if liked well done. Let stand around edge of frying-pan to brown the outside fat. When half cooked, sprinkle with salt. Drain on brown paper, put on hot platter, and spread with butter or serve with Tomato or Soubise Sauce.


CONTENTS · BIBLIOGRAPHIC RECORD
  Broiled Lamb or Mutton Chops Breaded Mutton Chops  
 
Loading
Click here to shop the Bartleby Bookstore.

Shakespeare · Bible · Strunk · Anatomy · Nonfiction · Quotations · Reference · Fiction · Poetry
© 1993–2014 Bartleby.com · [Top 150] · Subjects · Titles · Authors