To Broil Chops
From The art of cookery, 1899
Serves 1
Lamb chops are often served on dry toast.
Presented as published in 1899. 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
- a mutton chop
- a lamb chop
Method
Trim the fat from mutton chops and broil like beefsteak.
Lamb chops should be trimmed and broiled similarly, leaving more fat due to its delicacy.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 12. The excerpt below is the record exactly as published.
To Broil Chops. — Mutton chops should have most of the fat removed from them and should be trimmed neatly, and broiled and served like beefsteak. A mutton chop should be at least an inch thick. Lamb chops should be trimmed, broiled, and served like mutton chops. As the fat of lamb is more delicate than the fat of mutton, a larger quantity of fat should be 38 The Art of Cookery. left on a lamb than on a mutton chop. Lamb chop
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