Mutton Chops. — Mutton Chops are cut from the loin, and
most of the fat should be trimmed off. Make the bars of the
gridiron hot and either butter them well or rub them with some
of the mutton suet. Have a very clear fire, and put the Chop
on the gridiron with cutlet-tongs. Turn the Chop six times✪ Mutton Chops,
always using the tongs. It will take twelve minutes to cook.
Have ready a hot-water plate with a cover, put the Chop on, and
serve at once. Pepper and salt to be added when the Chop is
eaten.
Mutton Chop fop one Person. — ( Family Recipe.) — Prepare
the Chop like the Beef-steak for one person. Put it on a plate
with one tablespoonful of cold water and cover the plate with
another exactly the same size. Put it into a slow oven for at
least an hour. When the Chop is cooked the top plate should
be turned to the bottom, so that the Chop is kept hot to the last,
and has never been disturbed. Put the plates on a napkin on a
tray, and serve with pepper and salt.
Mutton Cutlets.— Mutton Cutlets are cut from the best
end of the neck, and should be very neatly divided and trimmed.
Prepare the neck of mutton by sawing off the chine bone, then
saw the row of neck bones evenly to a short length, and cut off
the flap. Take a very sharp knife, and divide the row of cutlets
down to the bone with one clean decided cut between each of
them. If the knife is not very sharp you will hack and not
make a clean cut. Then sever them one by one with a single
light stroke of the chopper. Slightly wet the chopping-board
and lay the cutlets on it, beat each cutlet a few times with the
cutlet-bat dipped in cold water. This will make the meat spread
out a little, and care must be taken to keep the cutlets a good
shape. The cutlets must not be trimmed until this is done. Now
trim off the skinny parts, and all superfluous fat, leaving only a
very narrow rim of fat. Put the knife ip at the point where the
solid meat ceases, cut in a slanting direction down to the bone,
and strip the bone quite clear to the tip. Scrape the bone till it
is perfectly clean. Trim each cutlet thus in turn. Then cut
the bones to an equal length with the chopper ; if you are not
sure of your hand put the chopper on the right spot and give the
back a good knock with the rolling-pin. Cutlets ought to be
four inches long, and two inches broad in the middle ; the thick
i8o
MUTTON
end should be neatly rounded, and the bone should protrude an
inch beyond the meat. Save all bones and trimmings for
broth.
Mutton Cutlets are most useful, for they can be cooked in so
many ways. Some of the simplest methods of cooking them
are (1) Broiling on the gridiron, which will take from eight to
ten minutes if the Cutlets are an inch thick. (2) Jugging
(see page 147). (3) Saute. For this allow the Cutlets to sauter
for five minutes, then turn them and sauter them for five
minutes more (see page 157). (4) Egg and breadcrumb the
Cutlets, and fry them a delicate brown. In all these ways
the Cutlets can be served round a puree of vegetables. It is
important not to cut Cutlets thin, as in that case they are
sure to be tough and not juicy. The cut should be made
exactly midway between the bones. Cutlets are much better
and more tender if they are allowed to marinade for eight or
ten hours. ✪ Mutton Cutlets
Page 120 · 2 recipe records on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Mutton Chops. — Mutton Chops are cut from the loin, and most of the fat should be trimmed off. Make the bars of the gridiron hot and either butter them well or rub them with some of the mutton suet. Have a very clear fire, and put the Chop on the gridiron with cutlet-tongs. Turn the Chop six times, always using the tongs. It will take twelve minutes to cook. Have ready a hot-water plate with a cover, put the Chop on, and serve at once. Pepper and salt to be added when the Chop is eaten.
Mutton Chop fop one Person. — ( Family Recipe.) — Prepare the Chop like the Beef-steak for one person. Put it on a plate with one tablespoonful of cold water and cover the plate with another exactly the same size. Put it into a slow oven for at least an hour. When the Chop is cooked the top plate should be turned to the bottom, so that the Chop is kept hot to the last, and has never been disturbed. Put the plates on a napkin on a tray, and serve with pepper and salt.
Mutton Cutlets.— Mutton Cutlets are cut from the best end of the neck, and should be very neatly divided and trimmed. Prepare the neck of mutton by sawing off the chine bone, then saw the row of neck bones evenly to a short length, and cut off the flap. Take a very sharp knife, and divide the row of cutlets down to the bone with one clean decided cut between each of them. If the knife is not very sharp you will hack and not make a clean cut. Then sever them one by one with a single light stroke of the chopper. Slightly wet the chopping-board and lay the cutlets on it, beat each cutlet a few times with the cutlet-bat dipped in cold water. This will make the meat spread out a little, and care must be taken to keep the cutlets a good shape. The cutlets must not be trimmed until this is done. Now trim off the skinny parts, and all superfluous fat, leaving only a very narrow rim of fat. Put the knife in at the point where the solid meat ceases, cut in a slanting direction down to the bone, and strip the bone quite clear to the tip. Scrape the bone till it is perfectly clean. Trim each cutlet thus in turn. Then cut the bones to an equal length with the chopper ; if you are not sure of your hand put the chopper on the right spot and give the back a good knock with the rolling-pin. Cutlets ought to be four inches long, and two inches broad in the middle ; the thick
i8o
end should be neatly rounded, and the bone should protrude an inch beyond the meat. Save all bones and trimmings for broth.
Mutton Cutlets are most useful, for they can be cooked in so many ways. Some of the simplest methods of cooking them are (1) Broiling on the gridiron, which will take from eight to ten minutes if the Cutlets are an inch thick. (2) Jugging (see page 147). (3) Saute. For this allow the Cutlets to sauter
for five minutes, then turn them and sauter them for five minutes more (see page 157). (4) Egg and breadcrumb the
Cutlets, and fry them a delicate brown. In all these ways the Cutlets can be served round a puree of vegetables. It is important not to cut Cutlets thin, as in that case they are sure to be tough and not juicy. The cut should be made exactly midway between the bones. Cutlets are much better and more tender if they are allowed to marinade for eight or ten hours.
Records on this page
Mutton ChopsMutton Cutlets