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Name: JULIP LAMB CHOPS
Ingredients: 2 tps. dried MINT; 4 dbl. LOIN LAMB CHOPS; SALT and PEPPER to taste; 2 tbsp. BUTTER; 4 PINEAPPLE slices; 1/3 cup BOURBON.

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Secrets with Lambprinted page 37

JULIP LAMB CHOPS

Ingredients

2 tps. dried MINT
4 dbl. LOIN LAMB CHOPS
SALT and PEPPER to taste
2 tbsp. BUTTER
4 PINEAPPLE slices
1/3 cup BOURBON.

Method

Press MINT, SALT and PEPPER into LAMB CHOPS. Broil about 8 minutes on each side. About 5 minutes before CHOPS are done, heat BUTTER in electric skillet or chafing dish. Add PINEAPPLE slices and brown on both sides. Place LAMB CHOPS in PINEAPPLE slices. Sprinkle with BOURBON, ignite and serve.

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Photograph of printed page 37 of Favorite Recipes — The text above is transcribed as printed, including the book’s own misspellings. Some readings on this page are uncertain.

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Described from the item itself. Much of this archive is uncatalogued: where no record exists in the Library of Congress, Open Library, Internet Archive, HathiTrust or the antiquarian trade, the copy shown here may be the only described instance. Transcriptions reproduce the original as printed, including its own misspellings.

Provenance. Darrell Anderson Culinary Archives, item WSCA-DAA-LB-U07

Rights. Issued in 1976 by the Washington State Chefs Association, which still exists and is the rights holder. In United States law a recipe's bare list of ingredients is generally not copyrightable; the headnotes, the hand-drawn artwork and the compilation as a whole are. Living people are named throughout, and the rosters carry employer affiliations — treat the names as personal data, not decoration.

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