Mutton Chops in Batter

Ingredients

• a cold leg of mutton
• an egg
• a teaspoonful of Worcestershire sauce
• bread-crumbs
• fried or mashed potatoes

Method

1. 1

   Cut slices of mutton an eighth of an inch thick.

2. 2

   Beat up an egg, stir in Worcestershire sauce, dip each slice in this, and roll in breadcrumbs.

3. 3

   Fry quickly and serve with fried or mashed potatoes.

Nutrition per serving

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 48. The excerpt below is the record exactly as published.

MUTTON CHOPS IN BATTER {ANOTHER IVAY\ (tor Cold Mutton.) From a cold leg of mutton cut slices an eighth of an Inch thick. Beat up an egg, stir in a teaspoonful of Worcestershire sauce ; dip each slice in this, roll in bread- crumbs. Fry quickly. Serve with fried or mashed potatoe& «« M] MINCE PIES. Note to Mincemeat, p. 143. — The following is a good way to make mincemeat into mince pies : Make some puff paste (see p. 194), roll it out very thinly, less than a quarter of an inch, line your patty-tins (first butter them) ; fill liberally with mincemeat (p. 143), cover with a thicker layer of puff paste, brush over with an egg v/ell whisked. Bake in a brisk oven for twenty- five minutes. Sprinkle or sift very fine sugar over them. The pies may be warmed up if made a day or two before wanted. The pies may be made /ike open tarts, and burnt brandy handed round with thenx N, " NAARTJE COMFYT? (Mandarin Orange Preserve. From my Grandmother's Dutch Recipe BooL:.) Take two pounds more sugar than the weight of the orange. Rasp the naartje with a piece of glass (which prevents it tasting of steel) or a blunt knife ; cut two slits across the bottom of the naartje, lay in water for two or three days, giving clean water every day. Boil the syrup, and when tepid pour it over the fruit ; leave it for a night ; preserve the next day very slowly, only letting it simmer. Repeat the process the third day, then bottle and cork well. NASTURTIUM SEEDS USED AS CAPERS. Gather the seeds before they are too hard, keep them for a day or two with salt sprinkled over them, then put them into empty pickle bottles ; pour boiling vinegar over them and leave them to cooJ When cold, cork closely. The nasturtium flowers are very nice to eat with bread and cheese, and butter ; and look very pretty to hand round on a separate plate, with the cheese and butter, after dinner. 149 'OBLE7JES' {OR " OUBLltS"). (An old-fashioned Recipe for Tea Cakes brought to the Cape by the French Refugees.) Ingrtdients, a lb. Fine Flour. 4 Eggs. I lb. Castor Sugar. 3 Dessertspoonfuls fine sifted 3 lb. Butter. Cinnamon. } pint Wine. Beat butter to a cream, mix with the sugar, add eggs, whisked separately, the wine, and lastly the flour, in which the cinnamon has been mixed. If the batter is not quite thin enough to spread, add a little more wine. Bake in an oubli6-pan ; put about a dessertspoonful on the pan, shut tight and hold over the fire to brown on both sides ; it will take two minutes. Open the pan, roll the oublie as you would a pancake, wAtle hot. The oublids ought to be very crisp and light, and as thin as a wafer. Oublid-pans are called by ironmongers "wafer- pans," and can be obtained in all the English shops, and at Findlay, Koch, Dixie, etc.. Cape Town. OMELET {FOR BREAKFAST). Ingredients. iEggs. i piut of New Milk, slice of Stale White Bread. Pepper and Salt. Whisk the eggs well; soak the bread in milk, mash very finely, mix with the whipped ^g'g. Fry in a pan with a little butter or fat. (Makes three good omelets. Time, about three minutes each.) O] OMELET (EGG AND OYSTER— HAM OR TONGUE). OMELET {EGG AND OYSTER). Ingredients. 4 Eggs. \ a pint of Milk. ij oz. of Flour. 6 large Oysteis. Pepper and Salt. Chop up six large oysters ; make a batter of the flour and milk. Mix the whole together, and fry in butter or fat slowly. The oysters may be potted or raw. OMELET {GERMAN). Ingredients. a Eggs. 1 teaspoonful Cream. I teaspoonful Flour. J pint Boiling Milk. I teaspoonful Maizena. i tablespoonlul Sugar. 20 drops Vanilla Essence. Mix the yolks of the eggs with one teaspoonful of fine flour and one spoonful of maizena, then the spoonful of cream, then the quarter of a pint of boiling milk, and lastly the whites well whisked. Butter two ordinary kitchen tin plates, pour in the mixture, and bake in a quick oven till set. Then carefully lay on a silver (hot water) dish, put a layer of apricot or any other marmalade on it, and cover with the other omelet. (Three omelets make a nice dish for four or five people. These may be made savoury omelets by putting salt, pepper, and parsley instead of jam.) OMELET {HAM OR TONGUE). (English.) Ingredients. S oz. Butter. 3 dessertspoonfuls of Grated Ham or 4 S«gs. Tongue. A little Pepper and Salt. Grate or mince some ready-dressed ham or tongue very fine. Whisk the yolks and whites of the eggs seoarately, season with pepper and salt ; beat well together, stir into the tongue and ham. Put some butter into your omelet pan, and when it begins to bubble, whirl up the mixture 154 OMELET (A GOOD SWEET)— ORANGE PRESERVE. [O and pour it into the pan. Stir with a spoon one way until it thickens, then fold the edges of the omelet over in an oval form. Brown nicely, and serve as quickly as possible. Pop the dish into a hot stove oven for a few minutes if not quite brown enough. Time, five or six minutes. OMELET {A GOOD SWEET). (Mrs. Spence's Recipe.) Ingredients. 6 Eggs. I teaspoonful of Grated Lemon-Peel. 3 oz. Sugar. 3 oz. Butter. Whisk the whites to a stiff froth. Have your omelet pan quite hot, put in three ounces of butter, and when it is melted, mix the whites of the eggs with the yolks, sugar, and lemon-peel, and pour into the pan, shaking it round till the under side is slightly browned. Then sift sugar over the upper side. Turn it into a dish, fold it over, and put it for five minutes into a brisk oven. Serve it immediately, before it can fall. OLIVES.— See Beef Olives. ONIONS A LA CRMmE. Ingredients. 6 or S nice White Spanish Onions. J pint of Cream. I tablespoonful of Fine Flour or Maizena. 2 oz. of Butter. Boil the onions in two or three waters till nice and soft, and also to take off the strong taste ; drain them, and lay them in a warmed vegetable dish. Have ready a sauce made of the flour, cream, and butter, as follows : Rub the flour and butter well together, then add a few spoonfuls of boiling water. Stir nice and smooth till quite mixed, then add the cream or milk, and keep stirring till nearly boiling. Pour this sauce over the onions, and serve hot. Time, two hours. ORANGE PRESERVE.— See "Naartje Comfyt." 155 O] OYSTERS (SCALLOPED). OYSTERS {SCALLOPED^ Ingredients. • dot Oysters. a or. of Fresh BuUtf. A tea-cup of Grated Bread-crumbs

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