Mutton Chops, Breaded
From The table, 1889
Serves 1
Serve with half a pint of any hot sauce or garnishing desired.
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 188. The excerpt below is the record exactly as published.
Mutton Chops, Breaded. — Flatten six fine, thick mutton chops, pare nicely, and season with one tablespoonful of salt and a teaspoonful of pepper. Dip them in beaten egg, roll in fresh bread-crumbs, and place in a sautoire with one ounce of clarified butter. Cook four minutes 248 THE TABLE. on each side, and serve with half a pint of any hot sauce or garnishing desired. 644. Mutton Chops, Bretonne. — Pare six nice mutton chops, season with a tablespoonful of salt and a teaspoonful of pepper, and pour a few drops of oil over each. Broil four minutes on each side
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