Mutton Chops a la Provençale
From The table, 1889
Serves 6
Presented as published in 1889. 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 table (1889) by Alexander Filippini, page 187. The excerpt below is the record exactly as published.
Mutton Chops a la Proven^ale.— Flatten and pare neatly six fine, thick mutton chops, season them with a pinch of salt and half a pinch of pepper, oil them, slightly with sweet oil, and then either broil or cook them in a sautoire for two minutes on one side
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