Broiled Mutton Chop

Ingredients

• a chop from a tenderloin of mutton
• a little salt
• a little black pepper
• some warm butter

Method

1. 1

   Trim fat from chop, season, dip in warm butter, and let sit for an hour.

2. 2

   Broil on a hot gridiron for about twenty minutes, turning once halfway through.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 119. The excerpt below is the record exactly as published.

Broiled Mutton Chop. Cut a chop from a tenderloin of mutton, trim off a little of the fat and scatter a little salt and black pepper over the meat, then dip it into some warm butter (just sufficient to coat the meat) and put it aside for about an hour before it is to be cooked. Then put it on a hot gridiron which has been rubbed over with dripping and broil it over a clear brisk fire for about twenty minutes, allowing more or less time according to the thickness of the meat, and whether it is to be well done or not. For the first few minutes the gridiron should be placed very near the fire to close the pores of the meat, then it should be slightly raised and the chop allowed to cook until it is done. It should only be turned once and this after the ex- piration of half the time that is to be allowed for cooking; a broiled chop should be served directly it is taken from the gridiron, and it should be garnished with fried potatoes and slices of fried tomato. Deviled Chops (Mutton). Mix a quarter of a pint of thick brown sauce with one des- sertspoonful of chutney, and one saltspoonful of made mustard, one saltspoonful of curry powder. Place some neatly trimmed shoulder of mutton chops in a dish, and cover them with the mixture and leave them for ten minutes; then take them up, flour them well, so that the mixture may adhere, and dip them into a beaten egg and cover them thickly with fine dry breadcrumbs (or omit the eggs and crumbs if preferred) and fry them at once in plenty of boiling fat. Put a little frill on each chop, and arrange them down the middle of a hot dish and surround with artichokes prepared thus: Peel and trim some artichokes, and cut them into rather thin slices, and fry them in boiling fat until they are brown and crisp. Dolmas (Mutton). Mince finely any odds and ends of cold mutton, and mix it with an equal quantity of boiled rice, adding the yolk of an STANDARD COOKERY. 171 egg and sufficient milk to form a thick paste. Season to taste and fill a number of lettuce leaves with the mixture, rolling each carefully. After simmering in a little stock or water for half an hour, drain and arrange them on a dish, and pour over them a sauce made of yolk of egg beaten in milk, with a little parsley and lemon juice. Frickadels (Mutton). Soak two thick slices of stale bread in milk, squeeze out any superfluous milk, and beat the bread well with a fork. Rub two tomatoes through a fine sieve and mix the soaked bread and tomato pulp with half a pound of finely chopped raw mutton and a very small minced onion. Add pepper, salt, and nutmeg to taste, and stir in one lightly beaten egg. Shape this mixture into small rissoles, coat them with egg and bread- crumbs, and fry in hot fat until well browned. Have ready three-quarters of a pint of curry sauce, into this put the rissoles, and stew very gently for about half an hour. Frickadel of Mutton. Mince two pounds of lean mutton with two ounces of lean bacon which have been soaked in boiling milk, one onion, one dessertspoonful of chopped parsley, and sufficient salt, pepper and nutmeg to season the meat. Moisten it with the eggs and roll it up neatly into the shape of a large sausage. Tie the meat in a piece of buttered muslin, and stew it gently in the brown sauce for two hours, but allow an extra half hour if fresh meat is used. When done remove the muslin from the meat and strain the sauce over it. Grilled Fillets (Mutton). Cut some thick slices from the leg of mutton, trim them into squares and after brushing them over with warm dripping and seasoning them with a little black pepper

Cook this with the app: pantry check, scaling, and the assistant.