Breaded Mutton Chops
From Lessons in cooking through preparation of meals, 1912
Serves 4
Lower the heat to avoid burning the surface while the inside remains undercooked.
Presented as published in 1912. 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 Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 128. The excerpt below is the record exactly as published.
BREADED MUTTON CHOPS STEWED POTATOES PEAS ST. David's pudding Breaded Mutton Chops Wipe and trim mutton chops, sprinkle with salt and pepper, dip in crumbs, egg, then crumbs, and fry in deep fat from 5-8 m, then drain. Do not fry more than 4 chops at a time, and allow the fat to reheat between fryings. After testing fat for temperature put in the chops, then lower the heat that the surface of the chops may not be burned while the inside is yet under done. Stewed Potatoes Wash, pare and dice 4 potatoes. In a saucepan melt 2 T butter, add 2 T flour, i T each chopped onion and celery, and y2 t salt. When well blended add gradually 2 c hot water and the potato cubes. Cover and cook slowly for y^ h, or until the potatoes are tender. Add i T chopped parsley and serve at once. Peas Drain liquor from i can of peas, heat with just enough moisture to keep from burning, add i T butter, ^ t salt, I t sugar, pour around the chops, and serve at once. St. David's Pudding Pare and core 3 apples, then cut them into eighths. Cook until tender in 3^ c water and yi c sugar, heated to the sim- mering point. Shell, blanch and shred j4 pound almonds. 232 LESSONS IN COOKING Melt % c butter and stir into it ^4 c macaroon crumbs, or any stale cake crumbs. Place the crumbs, nuts and apple in alternate layers in a buttered baking dish, pouring over all any remaining syrup and 2 T orange juice. Bake in a slow oven for y>-^ h. Peaches or other fruit may be sub- stituted for apples. Preparing the Meal About I h before dinner time prepare and bake the pud- ding. Then wash, pare and dice the potatoes and cook. Prepare the chops for frying, open and drain i can of peas and place in pan to be heated. Heat the fat for frying
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