Sauted Mutton Chops
From Temperance cook book, 1887
Serves 4
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 23. The excerpt below is the record exactly as published.
SAUTED MUTTON CHOPS. Trim the superfluous fat, and the skin from chops; heat a fry- ing-pan until the chops siss, on being put into it; put the chops into the hot frying-pan, and brown them quickly, first on one side then on the other, and then move the pan away from the hot part of the stove, and finish cooking the chops to the desired degree. Chops fried in this way are juicy and nicely flavored; when they are done put them on a hot platter, season with salt, pepper and butter
Cook this with the app: pantry check, scaling, and the assistant.