Deviled Chops (Mutton)

Ingredients

• a quarter of a pint of thick brown sauce
• one dessertspoonful of chutney
• one saltspoonful of made mustard
• one saltspoonful of curry powder
• some neatly trimmed shoulder of mutton chops
• some artichokes

Method

1. 1

   Mix sauce, chutney, mustard, and curry powder.

2. 2

   Cover chops with mixture for ten minutes, then flour, dip in egg, and coat with breadcrumbs.

3. 3

   Fry in boiling fat and garnish with fried artichokes.

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.

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

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