From 1922:

Dip some neatly-cut chops in flour and milk, then in breadcrumbs; fry them brown, put into a saucepan and add a pint of milk, some salt, pepper and parsley. Stew very slowly for 2 ½ hours. Thicken the gravy without disturbing the meat. If liked put in four or five onions an hour after it is put on.