BEEF, VEAL AND PORK Recipes

LAMB CHOPS EN CASSEROLE

Trim off the superfluous fat from the chops,
and place them in a casserole with a medium sized onion, sliced and
separated into rings. Cover each layer of chops with the onion rings,
then add a pint of boiling water. Cover and cook for one hour and
one-half in a moderate oven. Add salt and pepper and some sliced carrot,
and cook until the carrot is tender. Remove the chops to a hot platter
and pour over them the gravy which may be thickened, then garnish with
the carrot.

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