Broiled Mutton Chops

Ingredients

• one dozen chops cut from the loin
• season with salt
• season with pepper
• dip in melted butter

Method

1. 1

   Trim and season the chops, dip in melted butter, and broil over a clear fire for nearly ten minutes, turning frequently.

2. 2

   Serve on a warm platter garnished with parsley.

Nutrition per serving

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 94. The excerpt below is the record exactly as published.

BROILED nUTTON CHOPS. Select one dozen chops cut from the loin; trim, season with salt and pepper; dip in melted butter and broil over a clear fire nearly ten minutes, turning frequently. Lay on warm platter and garnish with a few sprigs of parsley. Ivy Smith. A GENUINE IRISH 5TEW. Cut two pounds of chops from the best end of a neck of mutton, and pare away nearly all the fat. A portion of the breast may be cut into squares and used, but a neck of mutton is the best joint for the purpose. Take as many potatoes as will amount after peeling to twice the weight of the meat. Slice them with eight large onions sliced. Put a layer of mixed potatoes and onions at the bottom of a stew-pan. Place the meat on this and season it plentifully with pepper, and lightly with salt. Pack closely, and cover the meat with another layer of potato and onion. Pour in as much water or stock as will moisten the topmost layer, cover the stew-pan tightly, and let Its contents simmer gently for three hours. Be careful not to remove the lid, as this will let out the flavor. Mrs. N. McGrath. SWEETBREAD CROQUETTES. Wash and parboil one pair of sweetbreads, then throw into cold water; remove outside skin and all membrane; then with silver knife chop in small pieces and measure. There should be one-half of a pint of chopped meat. Put one gill of cream into a saucepan; rub together one level teaspoonful of butter, a heaping teaspoonful of flour; stir into the hot cream until you have a smooth paste; add the yolk of one egg and the sweetbreads; mix and cook one minute, take from the fire and, if desired, add one dozen mushrooms chopped fine; if fresh, they must 124 MEATS. be cooked before chopping; add one tablespoonful of salt, one salt-spoon- ful of pepper, one teaspoonful of finely-chopped parsley, ten drops of onion juice; mix well. When cool form into croquettes; roll into beaten eggs, then roll in bread-crumbs and fry in hot lardo Mrs. R. McAdams. VEAL OYSTERS. Cut veal from the leg or tenderloin into pieces the size of an oyster. Season with pepper

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