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Roebuck Chops, Grilled
From Practical household cookery, 1891
Serves 4
Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 123. The excerpt below is the record exactly as published.
ROEBUCK CHOPS, GRILLED. Cut and trim the chops of roebuck in the same manner as mutton chops, flatten them slightly with the cutlet- bat, broil over a moderate flre, turning them over every two or three minutes till done; then sprinkle each with salt and pepper ; dish them up, taking care not to spill the gravy that may be on their surface ; pour some good brown gravy under, and serve with some currant jelly
Cook this with the app: pantry check, scaling, and the assistant.