Mutton-Chops a la Mariniere
From Tempting dishes for small incomes, 1891
Presented as published in 1891. 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 Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 11. The excerpt below is the record exactly as published.
Mutton-Chops a la Mariniere. Take some loin chops, rather short and thick, put them into a stewpan with a piece of butter about the size of an egg, turning them a few times over the fire till they are rather brown, then moisten with a large glass of claret and as much stock, adding a dozen small white onions. Let the whole boil half an hour over a slow fire, then add two rashers of streaky bacon, a carrot and a parsnip
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