Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Lamb chops* 3 tb Whole black peppercorns
1/2 c All-purpose flour *Thin round-bone shoulder
1 lb White cabbage; cored, and -lamb chops, trimmed but
Thinly sliced -with
2 tb Butter Some fat.
1/2 c Hot water

Directions: Directions: Lightly salt the chops, preferably an hour
before you plan to cook them. Oil a heavy casserole that can be
placed on top of the stove and that is just wide enough to hold two
chops.

Put in two chops and sprinkle them with flour. Place a 1/2 to 1-inch
layer of cabbage over them, sprinkle with salt and then flour, and
dot with butter. Continue making layers, ending with cabbage and a
little butter. Pour on the hot water.

Tie the peppercorns securely in cheesecloth and lightly bruise them
with a rolling pin, or bruise them with pestle and mortar and put
them in a metal spice-holding ball. Bury the peppercorns in the
casserole.

Cover and bring to the boil. Immediately lower the heat and simmer
very gently for about 1 1/2 hours, until the meat is very tender and
the cabbage almost melted. Remove the peppercorns. Serve with
boiled potatoes.

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