Baked Mutton Chops and Potatoes

Ingredients

• two, or even three, potatoes for each person
• one for each person
• a sufficient quantity of cold water

Method

1. 1

   Wash and peel potatoes, cut into slices.

2. 2

   Arrange in a baking dish with layers, sprinkling salt and pepper.

3. 3

   Add cold water to prevent burning.

4. 4

   Place trimmed loin chops on top, add more seasoning and return to a cooler part of the oven to cook for about three-quarters of an hour, turning chops to brown both sides.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 86. The excerpt below is the record exactly as published.

BAKED MUTTON CHOPS AND POTATOES. Wash and peel some good potatoes and cut them into slices the thick- ness of a penny-piece. The quantity of potatoes mult, of course, be decided according to the number of persons to whom they have to be served ; but it is a safe plan to allow two, or even three, potatoes for each person. After the potatoes are sliced, wash them in two or three waters to thoroughly cleanse them; then arrange them neatly (in layers) in a brown stone dish proper for baking purposes. Sprinkle a little salt and pepper between each layer, and add a sufficient quantity of cold water to prevent their burning. Place the dish in a very hot oven — on the top shelf — so as to broV7n the potatoes in a few minutes. Have ready some nice loin chops (say one for each person

Cook this with the app: pantry check, scaling, and the assistant.