Mutton Chop Fried. — Cut some fine mutton chops with-
out much fat; rub over both sides with a mixture of salt and
pepper, dip them in wheat flour or rolled crackers, and fry in
hot lard or beef drippings; when both sides are a fine brown,
take them on a hot dish, put a wineglass of hot water in the
pan, let it become hot, stir in a teaspoonful of browned flour,
let it boil up once, and serve in the pan with the meat. A
tablespoonful of currant jelly✪ Mutton Chop Fried may be stirred into the gravy, or
a wineglass of port wine instead of water. Or, cut a lemon in
thin slices, take out the pits, and fry them brown with a bit of
butter in the pan, dredge in a teaspoonful of browned flour,
add a wineglass of hot water, stir it for a few minutes over
the fire, then serve in the dish with the meat.
Leg of Mutton Boiled. — Wash a leg of mutton, dredge
it well with flour, and wrap it in a cloth, then put it in a pot of
hot water, and boil according to its weight. Serve with drawn
butter or parsley sauce, with boiled vegetables and pickles✪ Leg of Mutton Boiled.
Eggs. — To Choose Eggs. — Fresh eggs, when held to the
light, the white will look clear, and the yellow distinct; if not
good, they will have a clouded appearance.
When eggs are stale, the white will be thin and watery, and
HOUSEHOLD. 169
the yolkwwill not be a uniform color, when broken; if there is
no mustiness, or disagreeable smell, eggs in this state are not
unfit for making cakes, puddings, etc.
Eggs for boiling should be as fresh as possible; a new laid
egg will generally recommend itself, by the delicate transpa-
rency of its shell.
To Boil Eggs. — ^Wash the shells clean in cold water be-
fore boiling; have a stewpan of boiling water, into which put
the eggs; keep it boiling — four minutes for very soft — five,
that the yolk only may be soft — six minutes will boil the yolk
hard, for eating. Eight minutes are required to boil eggs for
salad or garnish. When done, take them from the boiling
water, into a basin of cold water, which will prevent the yolk
turning dark or black.
Egg Omelet. — Five well-beaten eggs, one and a half cups
of milk, three tablespoonfuls of flour✪ Egg Omelet; mix the flour in a little
milk, and rub* smooth, then add milk and flour to eggs, and
beat well together; grease well with lard a frying-pan; put in
when not very hot, a large teaspoonful, it will cover about half;
turn with knife when light brown, and roll up as it browns.
Ham Omelet. — One-half pint of milk, two teaspoonfuls
of flour, three teaspoonfuls of cracker crumbs, six eggs✪ Ham Omelet. Put
thinly and evenly over the griddle; then immediately scatter
over it finely minced ham. Double it, then fold again in a
quarter circle.
Omelet. — Set a smooth frying-pan on the fire to heat;
break five eggs into a bowl; put butter the size of an egg into
a heated pan, give twelve strong beats to your eggs, and, when
the butter begins to boil, pour in the eggs. Draw up the eggs
from the bottom of the pan, but do not stir, simply shake the
pan. When the bottom is well done, and the top a little soft,
fold over and put on a platter. Serve immediately. This may
be varied by the addition of three tablespoonfuls of milk.
Page 115 · 5 recipe records on this page
Presented as published in 1883. 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 Chop Fried. — Cut some fine mutton chops without much fat; rub over both sides with a mixture of salt and pepper, dip them in wheat flour or rolled crackers, and fry in hot lard or beef drippings; when both sides are a fine brown, take them on a hot dish, put a wineglass of hot water in the pan, let it become hot, stir in a teaspoonful of browned flour, let it boil up once, and serve in the pan with the meat. A tablespoonful of currant jelly may be stirred into the gravy, or a wineglass of port wine instead of water. Or, cut a lemon in thin slices, take out the pits, and fry them brown with a bit of butter in the pan, dredge in a teaspoonful of browned flour, add a wineglass of hot water, stir it for a few minutes over the fire, then serve in the dish with the meat.
Leg of Mutton Boiled. — Wash a leg of mutton, dredge it well with flour, and wrap it in a cloth, then put it in a pot of hot water, and boil according to its weight. Serve with drawn butter or parsley sauce, with boiled vegetables and pickles.
Eggs. — To Choose Eggs. — Fresh eggs, when held to the light, the white will look clear, and the yellow distinct; if not good, they will have a clouded appearance.
When eggs are stale, the white will be thin and watery, and
the yolk will not be a uniform color, when broken; if there is no mustiness, or disagreeable smell, eggs in this state are not unfit for making cakes, puddings, etc.
Eggs for boiling should be as fresh as possible; a new laid egg will generally recommend itself, by the delicate transparency of its shell.
To Boil Eggs. — Wash the shells clean in cold water before boiling; have a stewpan of boiling water, into which put the eggs; keep it boiling — four minutes for very soft — five, that the yolk only may be soft — six minutes will boil the yolk hard, for eating. Eight minutes are required to boil eggs for salad or garnish. When done, take them from the boiling water, into a basin of cold water, which will prevent the yolk turning dark or black.
Egg Omelet. — Five well-beaten eggs, one and a half cups of milk, three tablespoonfuls of flour; mix the flour in a little milk, and rub* smooth, then add milk and flour to eggs, and beat well together; grease well with lard a frying-pan; put in when not very hot, a large teaspoonful, it will cover about half; turn with knife when light brown, and roll up as it browns.
Ham Omelet. — One-half pint of milk, two teaspoonfuls of flour, three teaspoonfuls of cracker crumbs, six eggs. Put thinly and evenly over the griddle; then immediately scatter over it finely minced ham. Double it, then fold again in a quarter circle.
Omelet. — Set a smooth frying-pan on the fire to heat; break five eggs into a bowl; put butter the size of an egg into a heated pan, give twelve strong beats to your eggs, and, when the butter begins to boil, pour in the eggs. Draw up the eggs from the bottom of the pan, but do not stir, simply shake the pan. When the bottom is well done, and the top a little soft, fold over and put on a platter. Serve immediately. This may be varied by the addition of three tablespoonfuls of milk.
Records on this page
Mutton Chop FriedLeg of Mutton BoiledEgg OmeletOmeletHam Omelet