Boiled Chops

Ingredients

• a good neck of mutton
• an onion
• some pepper corns
• a breakfast-cupful of it
• two Bombay onions sliced fine
• a carrot sliced
• a young turnip sliced
• a stick of celery cut into half inch lengths
• two tomatoes sliced and drained
• a bunch of curled parsley
• a liquetu' glass of brandy
• a table-spoonful of liquid

Method

1. 1

   Trim the little chops from the neck of mutton.

2. 2

   Make a broth with the trimmings, onion, peppercorns, and any scraps of meat.

3. 3

   Skim and strain the broth.

4. 4

   Scald the tin, cover the bottom with onion slices, arrange the chops, and cover with sliced vegetables and parsley.

5. 5

   Add broth and brandy.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 68. The excerpt below is the record exactly as published.

boiled chops), cooked in this manner, which is familiar to everj one in this part of India, and really deserving of attention, for it is susceptible of improYement, and far greater development. A nice steak ; a dish of neck cutlets ; the blade bone of the shoulder, boned and flattened ; a tender fovrl, boned and flattened ; game simi- larly prepared, and even fish, can thus be dressed very daintily. I advocate the making of a vessel specially for " jugged"' dishes, as follows : — An oval tin, ten inches long, and seven and a half inches across ; one inch and three- quarters deep. The tin should have its upper edge tiu'ned outwards like a pie-dish, half an inch wide, so that a flat cover may be pasted closely to it, and it should have a ring at each end to serve for handles. The cover should be an oval sheet of tin slightly larger in its measurements than the interior of the tin itself. A vessel of this kind I can strongly recommend. I have found mine invaluable. Let us first take Ramasamy's " boiled chad's.''' — Choose a good neck of mutton, and trim the little chops as neatly as possible. With the trimmings of meat and bone make a broth, assisted by an onion, some pepper corns, any scraps of beef, chicken bones, cold game, lean ham or bacon, in short any useful sundries. When done, skim, and strain it, you ought to have a breakfast-cupful of it. Xow, scald the tin and cool it in cold water, cover the bottom of the tin with slices of onion, and arrange the chops thereon, covering them with two Bombay onions Bliced fine, a carrot sliced, a young turnip sliced, a stick of celery cut into half inch lengths, two tomatoes sliced and drained, and a bunch of curled parsley. Then add to the broth a liquetu' glass of hrand

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