Fried Mutton Chops

Ingredients

• dipped in egg
• bread-crumbs
• a small quantity of stock or gravy
• the chop

Method

1. 1

   Dip the chop in egg and then in bread crumbs.

2. 2

   In the frying pan, add butter and a small quantity of stock or gravy.

3. 3

   Fry until cooked.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 42. The excerpt below is the record exactly as published.

the chop is placed upon it, and the fire should be a perfectly clear one. The chop or steak should be frequently turned while it is cooking; and if an excessive amount of fat falls into the fire, the blaze should be at once abated by a handful of salt. If these details are properly attended to, I fail to see where the contingency of smoke and soot occurs. The recipes for cooking plain mutton chops are curiously numerous ; and Dr. Kitchiner, in his " Cook's Oracle," tolerates 0£)th the broiling and frying of chops, giving, in the case of the grill, the sensible advice to the cook to set the gridiron slanting, to prevent the fat from dropping on the coals and so CHATS ABOUT COOKERY. 57 making a smoke. In a culinary manual, published less than twenty years ago, both the broiling and the frying of chops are prescribed. In the first instance, the cook is directed to brush the cutlet over lightly with claritied butter to preserve the juice. The chop is to be turned four times, and when half-done it is to be seasoned Avith a mixture of salt and j)epper. It is to be served on a hot dish with a thin slice of butter on the chop, and a tablespoonful of mushroom catsup or Chili vinegar ; and, finally, it jnay be gar- nished with sliced lemon. When chops are fried, they are not to be dressed au naturel, but are dipped in egg and bread-crumbs, and to the butter in the frying-pan must be added a small quantity of stock or grav

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