Breaded Mutton Chops and Potatoes
From Dora's cook book, 1888
Serves 4
Presented as published in 1888. 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 Dora's cook book (1888) by Dora E. Fairfield, page 11. The excerpt below is the record exactly as published.
BREADED MUTTON CHOPS AND POTATOES. Trim the chops well, leaving an inch of bare bone at the small end of each. Dip in beaten ego, then in rolled cracker, and fry in hot lard or dripping. Drain and stand upon the large ends in a row about the base of a hillock of potatoes
Cook this with the app: pantry check, scaling, and the assistant.