Just 4 u
Season lamb chops; dredge with flour and fry until brown; keep hot. Fry 1 chopped onion and 1 small carrot
in two tablespoonfuls of butter. Add 1 tablespoonful of flour; stir until light brown. Add 1/2 cup of water; let
boil well; add parsley, a few cloves and
peppercorns, salt and pepper and 1 bay−leaf minced fine. Boil well. Add 1 glass of claret; then pour the sauce
hot over the chops, and garnish with French peas.
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