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To Broil Mutton Chops
From The home cook book, 1905
Serves 1
Presented as published in 1905. 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
Nutrition per serving
366Calories
26 gProtein
0 gCarbs
28 gFat
Full nutrition (27 nutrients)
Calories366 kcal
Protein26 g
Carbohydrates0 g
Fiber0 g
Total Fat28 g
Saturated Fat12 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.3 g
Cholesterol105 mg
Sodium92 mg
Potassium366 mg
Calcium21 mg
Iron2.4 mg
Magnesium33 mg
Phosphorus243 mg
Zinc5.3 mg
Copper0.2 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin B60.2 mg
Vitamin B123.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)9.1 mg
Folate29 mcg
Water95 g
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 63. The excerpt below is the record exactly as published.
TO BROIL MUTTON CHOPS Choose thick chops, or have them cut thick — an inch or, better still, an inch and a half thick. Meat dealers will french chops for you if you wish ; that is, they trim off the narrow meat from the rib, cut off the rib-bone so that only a part of it remains, and the large muscle rounding and nestling in the double-bone forms the chop. With your chop frenched or in ordinary form, proceed as in the directions for broiling beefsteak on page 89. In serving omit the butter, because the chop carries natural fat with it. LAMB CHOPS BROILED Trim from six lamb chops the fat and membrane on the edge — it is apt to impart a disagreeably woolly taste to the meat. Melt some butter in a pie plate and dip the chops in it, covering every bit of the meat with the butter, dredge with flour, salt and pepper
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