Mutton Chops, Grilled
From Cassell's dictionary of cookery, 1892
Serves 2
Serve hot with a bit of plain butter on top.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 959. The excerpt below is the record exactly as published.
Mutton Chops, Grilled.— Shred some shallot or onion, and mince some savoury herbs ; put these into a stewpan with a lump of butter. Have ready-trimmed chops from the loin of mutton, dip each one separately into the dis- solved butter, and cover quickly with finely- prepared bread-crumbs, seasoned with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.