Breaded Mutton Chops
From Fifty-two Sunday dinners, 1913
Presented as published in 1913. 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 Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 28. The excerpt below is the record exactly as published.
Breaded Mutton Chops — Sauce Signora Baked Bananas — Sultana Sauce Fried Whole Potatoes Lettuce Hearts Steamed Graham Pudding — Sherry Sauce Cafe Noir BREADED MUTTON CHOPS Wipe and trim chops, sprinkle with salt, pepper, and dredge with flour. Dip in egg diluted with cold water or milk (allowing two tablespoons to each egg), then in fine bread crumbs, repeat if not well coated with crumbs. Fry in deep hot Cottolene
Cook this with the app: pantry check, scaling, and the assistant.