Mutton Chops
From The spirit of cookery, 1895
Serve with a small quantity of concentrated brown gravy or a savory sauce.
Presented as published in 1895. 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 spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 293. The excerpt below is the record exactly as published.
MUTTON CHOPS, KEBOBS, AND COLLOPS 465 hot dish. Make it a rule never to put gravy either to beef- steaks or mutton chops ; it removes the outer coating of condensed gravy, which is the most savoury part, and even though it remain in any added gravy, is so diluted by it as to lose its most pleasing effect. When a fire sufficiently clear for grilling is not at hand, chops have to be fried in butter in a pan. Care should be taken that the butter be quite hot, so as to make the meat close the pores on its sur- face and take colour quickly. Mutton chops should be sent to table as hot as possible, be covered over, and not allowed to stand or wait ; they should be eaten with a small quantity of concentrated brown gravy
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Cook this with the app: pantry check, scaling, and the assistant.