Masked Chops in 1920

Burlington Burlington Gazette, Burlington, Iowa July 19, 1920, page 10

Masked Chops

• 4 lamb chops
• 1 cup soft bread crumbs
• 1/2 cup milk
• 2 tablespoons finely chopped ham
• 1 egg
• 1 tablespoon finely chopped parsley
• 1/2 teaspoon salt (the ham being salty)
• 1/4 teaspoon white pepper
• dried bread crumbs
• 1 egg

Have chops “Frenched”, leaving the bone at least two inches long. Broil and spread with a mixture made this way. Put soft bread crumbs and milk in a saucepan and cook until smooth, stirring constantly. Remove from fire and stir in ham, egg, parsley, salt and pepper. Let cool before spreading on chops. Beat egg slightly and add 1 tablespoon of hot water. Baste each chop very carefully with egg, roll in dried bread crumbs and fry in deep fat. Serve with tomato sauce.