Mutton Chops with Vegetables
From Cassell's dictionary of cookery, 1892
Serves 4
Time: twenty minutes.
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 with Vegetables.— Where vegetables are to be had fresh from the garden, and in plenty, the following mode of cooking chops will be found economical, as well as wholesome and agreeable to the palate : — Fry the chops, having first trimmed them into good shape, in butter, until half done, seasoning them with pepper and salt. Have ready by the time the chops are fried any seasonable vege- tables— asparagus tops, peas, celery, c<arrots, turnips — aU cut as nearly the same size as possible, and stewed in a little good white broth. Make a gra^'y with the butter in the pan, after frying a little shred onion, thicken it with flour, and add it and the chops to the stewpan with the vegetables. Shake them well together over the fire until they are quite done, and serve with the sauce over and about the chops. Time, twenty minutes. Probable cost, 1 s. per pound. Sufficient, two pounds for f oirr person
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