Stewed Chops

Ingredients

• part of a neck of mutton
• a little milk
• a few thin slices of onion
• some salt
• some pepper
• a dash of nutmeg
• half a cup of stock or water
• a layer of fine bread-crumbs

Method

1. 1

   Beat the chops with the blunt edge of a knife and soak in milk for a few minutes.

2. 2

   Place in a flat stewing-pot, layer with fried onion, salt, pepper, nutmeg, and bread-crumbs.

3. 3

   Repeat layers.

4. 4

   Cover and stew gently for 30 minutes, shake the pot, add stock or water, and stew for another 30 minutes.

5. 5

   Serve as an entree.

As published

This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 85. The excerpt below is the record exactly as published.

Stewed Chops. — To-day we had part of a 213 Oct. CHOPS. QUAIL PIE. POLONIES neck of mutton to use up, and we tried stewed chops from my own recipe. These are prepared first by beating them with the blunt edge of a knife, and then laying them in a little milk for a few minutes. Next lay them in a flat stewing-pot, not deep saucepan, sprinkle over them a few thin slices of onion, fried a nice light-brown, some salt, pepper, a dash of nut- meg, a layer of fine bread-crumbs ; repeat layers, same order. Cover close and let it stew gently for half-an-hour, shake the saucepan, add half a cup of stock or water

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