Frying

Ingredients

• mutton chop
• butter or dripping
• a little pepper
• a little salt

Method

1. 1

   Heat enough butter or dripping in a pan to cover the chop.

2. 2

   When boiling hot, plunge the chop into the fat.

3. 3

   Lift the pan from the fire for a minute or two to prevent burning.

4. 4

   Season with pepper before cooking and sprinkle lightly with salt when done.

As published

This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 231. The excerpt below is the record exactly as published.

frying pans, and a third, not much larger than a large plate, for omelettes, fritters, etc., if they have no saute'pan. The pan must be kept delicately clean and nice; the butter, dripping lard or oil in which the fish, meat, etc., is fried, must always be “boiling hot” before the meat is put into the pan. The rule is that a sufficient quantity of fat must be heated thus in the pan — 465 — GANCEL’S CULINARY ENCYCLOPEDIA “to cover” the steak, chop, or whatever is to be fried, frying being actually boiling in fat instead of water. Mutton-chops or lamb do not require any fat in the pan with them; they have enough in themselves, but they must be often turned and moved about to prevent them from burning. Of course, we speak only of chops cooked quite plain i. e., without being egged and bread-crumbed. Cut and skin the chop nicely, and season it with a little pepper before putting it in the pan. Lamb chops, lamb cutlet or veal, must be egged and bread-crumbed twice in order to look well. Steaks should be cut three-quarters of an inch thick for frying, and should be peppered, but not put on them before they are dressed, as it makes them hard. When done, a little salt

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