Mutton Chops Broiled

Ingredients

• mutton chops
• season with pepper
• season with salt
• season with butter

Method

1. 1

   Cut chops from the loin, take all the fat from the under side, place them on a gridiron over a good fire, let the gridiron be placed in a slanting position to prevent the fat from dropping into the fire; when the chops are done put them in a hot dish; season with pepper, salt and butter.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 64. The excerpt below is the record exactly as published.

MUTTON CHOPS BROILED. Cut chops from the loin, take all the fat from the under side, place them on a gridiron over a good fire, let the gridiron be placed in a slanting posi- tion to prevent the fat from dropping into the fire ; when the chops are done put them in a hot dish ; season with pepper, salt and butter. Serve with brown mushroom sauce or currant jelly. CUTLETS A LA DUCHESSE. Cut the neck of lamb, about two pounds, into cutlets ; trim them and scrape the top of bone clean ; fry in butter and let them cool. Put into a pan three mushrooms and a sprig of parsley, chopped fine, a piece of but- ter size of an egg ; stir over the fire until very hot ; then pour over a cup- ful of white sauce — the yolks of three eggs well beaten. Stir constantly until about the consistency of thick cream, being very sure that it does not scorch, nor boil. Dip each cutlet into it, covering well with the sauce; again set away to cool. Then dip in egg, and roll in crumbs and fry a pretty brown. Elegant. BRAISED BREAST OF LAMB. Have your butcher remove the bones from a breast of lamb ; season the meat with salt and pepper ; roll up and tie securely. Chop fine one onion, one slice of carrot and one of turnip ; put two good tablespoonfuls of butter in the braising-pan ; when a little warm add the chopped vegetables. Stir a few minutes, then put in the lamb, well dredged with flour. Cover the pan and place where it will cook slowly for about thirty-five minutes ; then 116 TWENTIETH CENTURY HOME COOK BOOK. add one quart of good stock; put in the oven, allowing it to cook mod- erately for about one hour. Baste the meat quite often; take it from the pot, skim all the fat from the gravy, and then place where it will boil very rapidly six or eight minutes. Remove the string from the meat. Strain the gravy and pour over the dish. Serve with brown mushroom sauce. FOREQUARTER OF LAMB, A L'HOTEL. Take a forequarter of lamb and cover with the caul ; when the meat is done, it will be a light gold color, then put a quarter of a pound of Maitre d'hotel butter into a pan, and as it melts add about half a pint of cream, stir well until hot, but not near boiling, and the moment you serve pour it upon the dish, and dress the forequarter upon it. A SADDLE OF LAMB. Prepare as you would a saddle of mutton ; it is not necessary, however, to saw the backbone ; as in carving, the joints should be cut through both sides of the chine. Salt the meat and dredge well with flour ; baste often until done. Serve with mint sauce. BREADED LAMB CHOPS. Grate some stale bread, season with salt

Cook this with the app: pantry check, scaling, and the assistant.