Mutton Chops, a la Soyer
From English and French cookery, 1890
Give the chop not more than 10 minutes if thick.
Presented as published in 1890. 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 English and French cookery (1890) by Percy Lindley, page 49. The excerpt below is the record exactly as published.
Mutton Chops, a la Soyer. — Put an ounce of butter or lard into the frying-pan ; when melted, seize the chop at the bone end with a fork, and dip it for i 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. In 3 minutes turn
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