Mutton Chops
From Hilda's "where is it?" of recipes, 1891
Pork chops done in the same way are very good.
Presented as published in 1891. 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 Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 47. The excerpt below is the record exactly as published.
MUTTON CHOPS (IN BATTER-ANOTHER WAY). LM MVTTON.—See Saddle. MUTTON BROTH.— See Invalid Cookery. MUTTON CHOP.— See Invalid Cookery. MUTTON CHOPS. (A favourite Cape dish.) Cut some nice chops, either from a loin or neck of mutton that has been well hung; beat them well with a wooden kitchen mallet ; then dip in boiling fat or lard, then in bread-crumbs (made by drying stale bread in an oven, and pounding it, and keeping ready for use), or fine biscuit, some pepper and salt.
Cook this with the app: pantry check, scaling, and the assistant.