Chops and Steaks

Ingredients

• chops or steaks
• season with salt and pepper
• brush over with oiled butter

Method

1. 1

   Wipe the meat, trim fat, and skewer chops if necessary.

2. 2

   Season and brush with oiled butter.

3. 3

   Place in a greased bag and cook in a hot oven for 15-18 minutes.

4. 4

   Serve with parsley butter and any gravy from the bag.

As published

This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 20. The excerpt below is the record exactly as published.

Chops and Steaks. These can be successfully cooked in paper-bags. Wipe the meat and trim off some of the fat, if found necessary. Chops should be skewered to keep them in shape. Season with salt and pepper and brush over the chops or steaks with oiled butter. Put them in a well greased “ Express ” paper-bag, place on a grid shelf in a hot oven and cook for about 15 or 18 minutes, according to the thickness of the meat. A little parsley butter, that is, butter mixed with salt and pepper, lemon juice, and chopped parsley, should be put on the meat when dished up. There is usually a little gravy in the bag in which chops or steaks are cooked. This should be poured over the meat. Pork Sausages. Divide a pound of sausages and prick them with the prongs of a fork, then put them side by side into a well greased paper- bag, close it up and fasten with clips. Place on a wire grid and cook in a fairly hot oven for about 15 minutes. THE PAPER-BAG COOKERY MANUAL. 53 Mutton Cutlets. Cut the best end of neck of mutton into neat cutlets, flatten each, and trim neatly. Season with salt and pepper, and place in a well buttered “Express” paper-bag, fold in the ends, fasten with clips, and cook in a fairly hot oven on a grid shelf from 12 to 15 minutes. Farced Mutton Cutlets. Cut the required number of cutlets from the best end of a neck of mutton, beat each a little with a cutlet bat and trim neatly. Put an ounce of butter in a paper-bag, place in the cutlets, fold the bag securely, and let them get slightly browned, then take them up, drain them, and season with salt and pepper. Press them till cold. Spread over one side of each cutlet thickly with sausage meat mixed with bread crumbs and a little milk, smooth over the surface with the blade of a knife, and besprinkle with finely chopped ham. Now put the cutlets in a buttered paper-bag, fold it securely, and place it on a grid shelf in a hot oven and cook for 10 minutes. Dish up the cutlets neatly and serve with tomato sauce or gravy. Mutton Cutlets with Tomatoes. Flatten slightly and trim neatly six or more mutton cutlets, season each side with salt and pepper, and place a slice of tomato upon each. Sprinkle over with chopped parsley and chives, then put the cutlets 54 THE PAPER-BAG COOKERY MANUAL. carefully into one or more buttered “Express” paper-bags, place in a very hot oven on a grid or trivet and cook from 12 to 15 minutes. To serve, cut open the paper- bag and take out the cutlets carefully, arrange them on a hot dish, garnish with sprigs of parsley, and send to table. Mutton Rolls. Cut about one and a half pounds of lean mutton (shoulder or leg) into slices about three inches long, season with pepper and salt, and besprinkle one side with chopped capers and parsley, then roll up with a small piece of sheep’s kidney and fasten on skewers ; brush over with oiled butter

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