Stuffed Mutton Chops

Ingredients

• Trim 8 or 10 mutton chops
• Put 1 tablespoonful of butter into a pan
• add 1/4 cup chopped mushrooms
• 1 teaspoonful of salt
• Add 1 tablespoonful of flour
• and 2 tablespoonfuls of stock

Method

1. 1

   Trim 8 or 10 mutton chops which have been cut very thick.

2. 2

   With a sharp knife split each chop in two, without separating the meat from the bone.

3. 3

   Put 1 tablespoonful of butter into a pan; add 1 tablespoonful of chopped onion and let it cook for 5 minutes; then add to this 1/4 cup chopped mushrooms, 1 teaspoonful of salt, a pinch of pepper, and cook 5 minutes longer.

4. 4

   Add 1 tablespoonful of flour and 2 tablespoonfuls of stock.

5. 5

   Let all cook together for a few minutes; then stuff each chop with this mixture after it has cooled; press them tightly together and broil.

As published

This recipe was extracted from 365 breakfast dishes (1901), page 27. The excerpt below is the record exactly as published.

4 teaspoonful of salt, i tablespoonful of flour, a little milk ; when cold add i teaspoonful baking powder ; stir well. Drop by spoonfuls into hot fat and fry a light brown. 16. — Fillet of Bass. Split the bass through the back ; remove the skin and bones, cut the flesh into pieces about 4 inches square ; season with salt and dust lightly with flour ; dip in beaten egg, then roll in fine bread crumbs ; fry in hot fat. Garnish with potato chips and points of lemon. 17. — Stew of Mutton and Cucumbers. Peel 2 large cucumbers ; slice them and dry them on a cloth. Dip each piece into egg and cracker crumbs and fry in hot fat. Cut I pint of cold mutton into dice ; place this in the frying-pan in which the cucumbers were fried ; toss the meat over until all sides are browned. Take them out and pile in the centre of a platter ; arrange the fried cucum- ber around the edge. To the gravy left in 102 August* the pan add i teaspoonful Worcestershire sauce, a squeeze of lemon and thicken with i tablespoonful of flour. Let this boil up and pour over the meat. i8. — Beef Kidney a la Baden-Baden Split a beef kidney in half; remove the white fat and all stringy parts ; cut the kidney in small ^ inch-square pieces. Place a sauce- pan over the fire ; add 2 ozs. butter ; as soon as hot, put in the kidney; season with i even tablespoonful salt, i even teaspoonful pepper ; stir and cook 5 minutes; add 2 tablespoon- fuls fine-cut mushrooms, the same of truffles, and yi cupful sherry wine; cover and cook 6 minutes. Mix the yolks of 2 eggs with }^ pt. of sweet cream ; add to it the kidneys ; stir and beat until nearly boiling ; add a lit- tle cayenne pepper, and serve on a warm dish. — Mrs. Gesine Lemcke. 19. — Broiled Salmon (Smoked). Into a pan of cold water put i lb. of smoked salmon ; let it boil up ; then drain and rinse off with cold water. Wipe the salmon dry and . brush over with melted butter. Broil carefully for 5 minutes. Make a sauce for 103 August this, with I tablespoonful of melted butter, juice o( j4 a. lemon, salt and pepper, and a teaspoon ful of chopped parsley. Pour over the fish and serve. 20. — Potato Pancake. Pare, wash and grate 1 2 large raw potatoes. Mix with I tablespoonful of salt and the yolks of 3 eggs. Beat the whites to a stiff froth ; add the potatoes slowly to the whites. Place a large frying-pan with i tablespoonful of fat over the fire as soon as hot. Put small por- tions from the mixture with a spoon into the hot fat to form cakes the size of a saucer; bake light brown on both sides. Serve on a hot plate. — Mrs. Gesine Lemcke. 21. — Stuffed Mutton Chops. Trim 8 or 10 mutton chops which have been cut very thick. With a sharp knife split each chop in two, without separating the meat from the bone. Put i tablespoonful of butter into a pan ; add i tablespoonful of chopped onion and let it cook for 5 minutes; then add to this j4 cup chopped mushrooms, i tea- spoonful of salt, a pinch of pepper, and cook 5 minutes longer. Add i tablespoonful of 104 August* flour and 2 tablespoonfuls of stock. Let all cook together for a few minutes ; then stuff each chop with this mixture after it has cooled ; press them tightly together and broil. 22. — Veal Hash. Put I tablespoonful of butter and 2 table- spoonfuls of chopped onion over the fire ; let this cook for 5 minutes ; add i tablespoonful of flour

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