Boned Chops with Mushrooms
From Luncheons, 1902
Use large mushrooms, chop stems, and sauté until tender for the sauce.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Luncheons (1902) by Mary Ronald, page 33. The excerpt below is the record exactly as published.
BONED CHOPS WITH MUSHROOMS These chops should be cut an inch and a quarter thick from the loin, the bone then carefully removed, some of the fat taken out, and the thin end piece drawn around and fastened with a wooden skewer, giving a perfectly round chop. Have them uniform in size. Cook them on a hot pan. Turn them frequently after the surfaces are seared so they will cook evenly and slowly. If preferred, they can be broiled over hot coals, but are then more likely to lose their shape and the skewers will be burned. Arrange the chops flat on the dish in a circle with the skewers pointing out. Cover the top of each chop with a sauce made of the chopped mushroom stems, and place in the center of each chop a large mushroom cap. Place a paper frill on each skewer. Fill the center of the ring of chops with green peas or any small vegetable, or with mashed or fried potatoes. TO PREPARE THE MUSHROOMS Select large mushrooms, those not fully opened preferred, as they stand higher. Cut the stems off even with the caps. Peel the caps. Chop the stems. Put all in a pan with butter and saute them until tender. Kemove the caps as soon as they are tender, and before they have flattened out. Add a little stock, or water, to the pan, and a little flour. Stir until the sauce is thickened to the consistency of cream, sea- son with a little salt and pepper
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