Mutton Chops Stewed in Their Own Gravy
From A year's cookery, 1880
Serves 4
Chops prepared this way are tender and suitable for invalids.
Presented as published in 1880. 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 A year's cookery (1880) by Phillis Browne, page 162. The excerpt below is the record exactly as published.
Mutton Chops stewed in their own gravy. The chops, as many as may he required, will he best taken from the loin. New Potatoes; Spring Cabbages; one-pennyworth of fresh German Yeast. For To-morrow.— Two-pennyworth of Watercress. Breakfast. — Boiled Eggs (January 5th) ; Boiled Ham (Note 4, May 27th) ; Milk Toast (June 17th). Luncheon. — Australian Meat, Cold (February 4th) ; Baked Pota¬ toes (May 4th) ; Stewed Prunes (February 27th). Dinner. — Fried Plaice (April 21st); Calf’s Liver and Bacon (January 17th). Mutton Chops, Stewed in their own Gravy. — Trim away the fat entirely, dip each chop quickly in and out of cold water, sprinkle pepper lightly upon it, and dredge it well on both sides with flour. For each chop that is to be cooked put a table¬ spoonful of water or broth into a thick iron saucepan, lay the chops side by side in a single layer, put on the lid, and simmer as gently as possible, but without ceasing, for an hour and a half. Turn them over when half cooked. Just before serving throw a tea-spoonful of chopped parsley
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Cook this with the app: pantry check, scaling, and the assistant.