Chop

Ingredients

• One loin chop
• one pinch of pepper
• one pinch salt

Method

1. 1

   Trim nearly all the fat from the chop.

2. 2

   Place a plate before a hot clear fire, lift the chop with a fork, and hold it before the fire for four minutes on each side.

3. 3

   Put the chop quickly on the plate and serve at once.

Nutrition per serving

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 186. The excerpt below is the record exactly as published.

chop it very finely. Place the chopped steak in a stew-pan, add the water, pepper, and catchup. Place the pan over a slow fire, and stir the contents until just at boiling-point; but do not let it quite boil, as the steak would then become tough. Serve at once on a very hot plate. NOTE. — If the flavour is not desired, the catchup may be left out and a little salt added. Steak Broiled.— One quarter pound steak, one pinch pepper, one pinch salt, one half ounce butter. Have the steak cut an inch in thickness. Place before a clear fire a plate, lift the steak with a fork, and hold it be- fore the fire for five minutes on each side. Place it quickly on the plate, sprinkle over the salt and pepper ; place on the butter, and with the point of a knife press it well into the steak. This will draw out sufficient gravy. The steak ought to be served at once. Chop. — One loin chop, one pinch of pepper

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