Recipes > Meat > Neck Chops in Casserole

Neck Chops in Casserole


  • 1 1/2 pounds of neck chops
  • 1 cup of finely chopped onions
  • 4 tablespoons of finely chopped parsley
  • 1 1/2 cups of brown gravy


Have the butcher cut neck chops into four pieces and then wipe with a damp cloth. Roll in flour and brown quickly in hot fat. Lift to a casserole dish and add onions, parsley, and brown gravy. Cover the dish close and place in a slow oven for one and one-half hours. Make a brown gravy by adding four tablespoons of flour to the fat left in the frying pan after browning the meat.


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Mrs. Wilson's Cook Book (1920).

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