Mutton or Lamb Chops Breaded

Ingredients

• one minute to cook
• two minutes to cook

Method

1. 1

   Trim chops, egg and crumb them, then fry in very hot fat.

2. 2

   Mutton chops should be rich brown outside and pink inside, while lamb chops should be well done.

3. 3

   Serve with vegetables.

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 83. The excerpt below is the record exactly as published.

MUTTOK OR LAMB CHOPS BREADED. These must be nicely trimmed, only about the third of an inch of fat left on the outside ; and, if they are loin chops, the soft flap end turned round, horseshoe fashion ; if rib chops, cut an inch and a half of the meat from the bone and scrape it. Egg and crumb them (see directions), and drop them 1 62 Practical Recipes, into yery hot fat. Mutton chops will take one minute to cook, lamb chops two minutes. If the fat has been properly hot, the former will be a rich brown outside and pink within, in that time. The lamb chops require to be well done. The chops may be laid round a mound of green peas, string beans, or mashed potatoes. chicke:?^ croquettes. Take the flesh of half a chicken, or rather more than half a box of boned chicken (I find for croquettes the boned chicken quite as good, and a great saving of work) ; chop the chicken, and with it half a can of mushrooms, or half a dozen large oysters. Put a good tablespoonf ul of butter in a saucepan with a tablespoonful of flour ; stir over the fire till they bub- ble ; put into a half-pint measure a gill of strong stock, half a gill of cream, and liquor of oysters or mushrooms to make two gills ; pour this on to the butter and flour, stir till a tliicTc sauce is formed ; then put in the chop- ped chicken and mushroom, with half a saltspoonf ul of pepper, one of salt, and a teaspoonful of lemon juice ; stir well, taking care that it does not burn. Take it off the fire — it should be a sort of thick mush, and very creamy ; butter two plates ; turn it oat and spread the mixture on them ; put it on the ice so that it may get cold and firm. When quite firm cut the mixture into strips, form it between the hands into rolls like corks, or small pears ; if the latter, have ready some short willow or other twigs to insert after they are crumbed. Be very careful not to have the croquettes too large or they will burst in frying. The quantity given will make from twelve to fifteen. Entries. 1 63 Have at least a pound of cracker-powder on a board ; roll each one in it ; have an ^gg beaten with a dessert- spoonful of water ; dip each croquette in the Qgg and again in the cracker-dust, laying them as you do them on a dish well strewed with cracker-powder. In crumb- ing use one hand to pass the croquettes through the Qgg^ the other to crumb them. Have the fat exceedingly hot, so that the bread you try with colors in thirty seconds ; arrange the croquettes in a frying-basket not more than six at a time, and im- merse them ; the fat must be deep enough to cover the croquettes, and they should brown in two minutes; they are then done. Lift the frying-basket out, stand it on brown paper, and lift each croquette out carefully on to a hot dish ; lay in half a dozen more and fry them. Croquettes look better garnished with fried parsley than anything else. CHICKEN RISSOLES. Make the same mixture as for croquettes ; indeed, in cold weather and when only a small dish of croquettes is required, a part of the mixture can be kept for two or three days, by covering it with buttered paper, and then used for rissoles or fritters. If you have no pastry ready, rub three ounces- of butter into four ounces of flour ;. wet with cold water to make a stiff, smooth paste. Flour a pastry-board and rolling-pin, and roll the paste out as thin as possible ; cut it in pieces four inches long and three wide. KoU the chicken mixture into small sausage-like forms, the thickness of your finger ; lay them on the paste, wet the edges and roll it oyer the chicken, pressing the paste together smoothly that they may not burst. Egg and crumb these just 1 64 Practical Recipes. the same as croquettes and fry in the same way, only rissoles require four minutes to cook

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