Mutton Chops
From Soyer's standard cookery, 1912
Serves 4
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 121. The excerpt below is the record exactly as published.
Mutton Chops. Divide two pounds of best end of the neck of mutton into chops, trim off all the fat, chop the bones so that they are all the same length and scrape them until they are quite bare up to where the meat begins. Flour the chops and dip them into beaten egg, then cover thickly with fine dry breadcrumbs, which have been seasoned with salt, pepper and nutmeg, and press them lightly between the hands and let them stand for about twenty minutes before they are fried. Dish up the chops on a low wall of mashed potatoes, fill the center with macaroni and celery prepared according to the directions given below and pour some brown gravy round the dish. Boil a small quantity of large pipe macaroni and a stick or two of celery until they are tender, then cut them up into small pieces and mix them with some thick white sauce which has been flavored with a little grated cheese. A small cauliflower, di- vided into little branches can be substituted for the macaroni. Mutton Chops with Mashed Potato. Trim all the fat from some neck of mutton chops, and scrape the bone. Melt an ounce of beef dripping in a stewpan, then put in one large or two small onions cut into rather thick slices, the carrot and half a medium-sized turnip (also sliced) and a few pieces of parsley. Arrange the chops on the veg- etables, put a piece of greased paper over them, and fry them gently for ten minutes; then pour in (under the paper) about a quarter of a pint of stock
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