Take as many chops as required, place in a pyrex dish, cover with milk and cook in a steady oven for about 2&1/2 hours. Stir occasionally. Thicken with flour, return to oven for 15 mins., top with breadcrumbs and seasoning, and return to oven to brown. Serve with vegetables.
Source: contributed by F. Nicholls in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.36.
Source: contributed by F. Nicholls in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.36.
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