English Mutton Chops en Casserole

Ingredients

• half a dozen loin chops
• a cupful of parboiled potato balls
• a half cupful of diced carrots
• a half cupful of diced white turnips
• a pint of rich brown sauce
• two dozen button onions
• two tablespoonfuls of granulated sugar
• a tablespoonful of butter

Method

1. 1

   Sear chops in a hot frying pan, arrange in a casserole with potato balls, carrots, turnips, and herbs.

2. 2

   Pour over brown sauce, cover, and cook for two hours.

3. 3

   Prepare button onions, sprinkle with salt, pepper, and sugar, add butter, and cook slowly.

4. 4

   Add to casserole fifteen minutes before serving.

As published

This recipe was extracted from Kirmess cook book (1907), page 57. The excerpt below is the record exactly as published.

ENGLISH MUTTON CHOPS EN CASSEROLE. Table Talk. Take half a dozen loin chops which are almost two inches thick. Heat a frying pan smoking hot, lay in two or three chops at a time, and sear and brown as quickly as possible. As the chops are quite fat, pour off any extra amount which oils in the pan. Arrange in a good sized casserole, add a cupful of parboiled potato balls, a half cupful each of diced carrots and white turnips half cooked, a small bouquet of herbs. Pour over a pint of rich brown sauce, made with one-quarter strained tomato, cover closely and cook ENTREES. 137 two hours in a moderate oven. In the meantime peel two dozen button onions; cover with boiling water and let stand for five minutes, then drain Arrange Ihem in a deep spider just large enough to contain them when fitted close together; sprinkle with salt, white pepper and two tablespoonfuls of granulated sugar. Drop 'n -.": one side a tablespoonful of butter

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