Grilled Chop
From The exhibition cookery book, 1900
Presented as published in 1900. 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 The exhibition cookery book (1900) by Expert chef, page 36. The excerpt below is the record exactly as published.
GRILLED CHOP. Make up a clear fire. Season the chop with pepper and salt. Brush the gridiron over with butter or a little salad oil. Cook from 4 to 6 minutes on each side. Mix a small pat of butter with a little chopped parsley. Take up the chop, dish up, and put the parsley butter on the chop, garnish with a few finely fried potatoes
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