Fried Mutton Chops
From Temperance cook book, 1887
Serves 4
Test fat with bread for proper temperature.
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 22. The excerpt below is the record exactly as published.
FRIED MUTTON CHOPS. For this dish the dainty French chops that are at once so deli- cious and so expensive need not be used. The large, coming further down the leg and resembling cutlets more than chops are quite as good. Beat them hard with the flat of a hatchet, crush- ing the bones, dip each first into beaten egg, then into cracker crumbs. Have ready plenty of boiling hot lard or drippings
Cook this with the app: pantry check, scaling, and the assistant.