Braised Mutton Chops

Ingredients

• six chops
• one and one-half inches thick
• one spoonful of fat or lard
• two ounces of butter
• one pint of stock
• one crushed tomato
• one bay leaf
• one clove

Method

1. 1

   Season chops, fry in fat until brown.

2. 2

   Drain fat, add butter, flour, stock, tomato, and bay leaf.

3. 3

   Simmer for 1.5 hours.

4. 4

   Serve with strained sauce over chops.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 101. The excerpt below is the record exactly as published.

Braised mutton chops with string Rolls beans Coffee Gendarme potatoes Orange meringue pie Demi tasse DINNER Little Neck clams Consomme Vivieurs Fillet of sole, Suchet Sweetbreads braise, Godard Roast leg of reindeer, au jus Sweet potatoes, Southern style Puree of salad (vegetable) Vanilla ice cream Assorted cakes Coffee Crab salad, Louis. Arrange lettuce leaves around the inside of a salad bowl, with a few sliced leaves on the bottom. Put crab meat on top of the sliced leaves, and a few sliced hard-boiled eggs and sliced chives on top of the crab meat. In another bowl mix one-half cup of French dressing with one-half cup of Chili sauce, two spoonfuls of mayonnaise, salt, pepper, and one teaspoonful of Worcestershire sauce. Pour over the salad, and serve very cold. Braised mutton chops. Have six chops cut one and one-half inches thick, season with salt and pepper. In a saute pan on the stove put one spoonful of fat or lard, and when hot add the chops and fry on both sides untii brown. Then drain off the fat, add two ounces of butter, sprinkle with a spoonful of flour, add one pint of stock, one crushed tomato, one bay leaf, one clove

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