Grilled Chops
From Cookery for every household, 1914
Serves 1
Accompany with fried or sauté potatoes or grilled tomatoes.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 362. The excerpt below is the record exactly as published.
Grilled Chops For grilling, chops should be cut at least 1 inch in thickness, and they should be taken from a well- hung piece of mutton. Remove from them all skin and superfluous fat and trim them neatly. Then flatten them slightly with a cutlet bat or heavy spoon, and brush them over with melted butter or salad oil. Grill according to General Directions (see p. 208), and season them with pepper and salt. The time required for cooking will de- pend on the thickness of the meat and also upon individual taste. A well-cooked chop should be nicely browned on the outside and red and juicy within. When ready, place the chops on a very hot dish and serve them with a pat of maitre d’hotel butter
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.