Mutton Chop Broiled

Ingredients

• a mutton chop
• pepper
• salt

Method

1. 1

   Have a clear, hot fire.

2. 2

   Grease the bars of the gridiron, lay the chop on it, and set it over the fire.

3. 3

   Brown the outside, turn it, and brown the other sides, turning every minute until done.

4. 4

   Serve on a very hot plate.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 345. The excerpt below is the record exactly as published.

a mutton chop is always the first thing thought of, and, fortunately, it can be served in so many ways that, in itself, it furnishes abundant scope for variety. A chop taken from the middle of the loin is the best. A portion from the chump end is too large ; the best end consists largely of bones and fat, and is not sufficiently meaty. Having procured the chop, be careful to trim it neatly before cooking it. It may be prepared according to one of the following recipes : — Mutton Chop Broiled. — Have a clear, hot fire, without smoke. The best fire for broiling is made from cinders. If, about twenty 444 A YEAR'S COOKERY. minutes before the chop is to be broiled, a layer of cinders be put upon the fire, these will probably have burnt through by the time the chop is to be cooked. If a fire is not clear at the last moment, throw a little salt or sugar upon it, this will make it so. Grease the bars of the gridiron, lay the chop upon it, and set it over the fire. Let the outside brown, then turn it and brown the other sides, and turn every minute till the chop is done. On no account stick a fork into the meat, as this would Jet out the gravy. Have ready a very hot plate ; put the chop upon it, and serve instantly. A chop from the middle of the loin, which weighs about six ounces when trimmed, will probably be done in eight minutes. When calculating the time, however, allowance will have to be made for the taste of the invalid. Some people like meat rare, some like it well done. Sauce or butter should be sent up separately ; it is not wise to put any garnish upon a broiled chop. If approved, before being broiled, the chop may be dusted with pepper

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