Mutton Chops (a la Soyer)
From Cassell's dictionary of cookery, 1892
Serves 1
Serve with plain or maitre d'hotel butter.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 959. The excerpt below is the record exactly as published.
Mutton Chops (a la Soyer). — First select weU-fed mutton, but not too fat, and get the chops evenly cut ; if not, beat them into shape with the chopper. Not more than one-third of the chop should be fat. Put an ounce of butter or lard into the frjong-pan ; when it is hot and smoky, seize the chop at the bone end with a fork, and dip it for haK a minute into the fat, then turn on one side, sprinkle with salt and pepper, and, if liked, finely-chopped shallot or onion, and savoury herbs
Cook this with the app: pantry check, scaling, and the assistant.