Masked Chops
From The Toronto Cook Book, 1915
Serves 3
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 153. The excerpt below is the record exactly as published.
Masked Chops Have mutton chops neatly Frenched and broil them for five minutes over a bright fire. Have ready four potatoes, boiled, mashed and nicely seasoned; heap them at once neatly on one side of the chops. Dip them in egg, then in bread crumbs, and fry for about twenty minutes in deep, hot fat. Arrange the chops on the platter and surround them with nicely cooked and seasoned peas
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