Victimized Chop
From Miss Parloa's kitchen companion, 1887
Serves 1
This chop is particularly nutritious.
Presented as published in 1887. 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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 452. The excerpt below is the record exactly as published.
Victimized Chop. Have one chop cut about three-quarters of an inch thick, and two chops from the neck, cut very thin. Trim the thick chop, and place it between the other two. Place in the double-broiler, and cook over clear coals for about twelve minutes. Hold the broiler close to the coals so that the outside chops shall be scorched. When cooked, remove the outside chops, and place the middle one on a warm dish; season it with salt, and spread about half a teaspoon ful of butte
Cook this with the app: pantry check, scaling, and the assistant.