Chop Stewed
From A year's cookery, 1880
Serves 1
Skim the gravy and serve hot.
Presented as published in 1880. 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 A year's cookery (1880) by Phillis Browne, page 346. The excerpt below is the record exactly as published.
Chop Stewed. — Trim the fat entirely from a thick mutton chop, dip it in cold water, pepper it lightly, and dredge it with flour. Put it into a small earthenware jar with a closely-fitting lid, put three or four spoonfuls of water
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