Stewed Mutton Chop
From Cassell's dictionary of cookery, 1892
Serves 1
This method ensures that nothing is lost during cooking.
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 61. The excerpt below is the record exactly as published.
a mutton chop giilled and one stewed in rice. In the former case, some of the chop goes up the chimney in the shape of vapour, and some into the fire in the shape of fat and perhaps a little gravy, and is absolutely lost, so far as the eater is concerned. Take the chop, however, and put it in a small stewpan with just sufiicient water to cover it and a spoonful of rice
Cook this with the app: pantry check, scaling, and the assistant.