Mutton Chops a la Monte Carlo
From The housewife's referee, 1898
Serves 6
Presented as published in 1898. 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 housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 99. The excerpt below is the record exactly as published.
Mutton Chops a la Monte Carlo.— Cut up twelve chops from a loin of mutton, flatten them lightly, and trim neatly. Season with salt and pepper, and dip them in oiled butter, and then into breadcrumbs. Broil the chops over a moderate fire, and dish them en couronne or in a circular form. Garnish the centre of the dish with a puree of French beans, cooked in salted water, drained and passed through a fine hair sieve; season to taste; add a small pat of batter and a spoonful of hechamel sauce
Cook this with the app: pantry check, scaling, and the assistant.