remains of under-done leg of mutton cut into
small neat slices, and seasoned appropriately,
may be boiled in a basin with a lining of suet-
crust, or in " plain casserole," which is in a
mould thickly lined with mashed potatoes.
The mould should be very well buttered, and
when filled with the meat, moisten with some
thick meat-gravy, and cover with more mashed
potatoes✪ Mutton Casserole, Plain. Turn out on a dish, and have ready
some more gravy to serve with it. Bake for
half an hour.
Mutton Chops. — Take chops from the
best end of the neck, saw off about four inches
from the top and the chinebones. Cut away
the skin and gristle from the upper end of the
bone, which will give the cutlet a round, plump
appearance. Sprinkle each chop with salt and
pepper, and dip them separately into dissolved
butter. Strew with bread-crumbs✪ Mutton Chops, and broil
over a clear slow fire, that the crumbs may not
acquire too much colour ; or, oil each chop
slightly, and broil over a brisk fire. A ti-immed
mutton cutlet of five ounces in weight will
require about six minutes to cook. Time, with
bread-crumbs, seven or eight minutes.
Mutton Chops (a la Soyer). — First
select weU-fed mutton, but not too fat, and get
the chops evenly cut ; if not, beat them into shape
with the chopper. Not more than one-third of
the chop should be fat. Put an ounce of butter
or lard into the frjong-pan ; when it is hot and
smoky, seize the chop at the bone end with a
fork, and dip it for haK a minute into the fat,
then turn on one side, sprinkle with salt and
pepper, and, if liked, finely-chopped shallot or
onion, and savoury herbs✪ Mutton Chops (a la Soyer). In three minutes
turn, and serve the other side the same;
equalise the cooking by frequent turning, but
give the chop altogether not more than ten
MUT
(440)
MUT
minutes if thick, but less if a tldn one. A
piece of garlic, if the llavour be approved, may
be rubbed across the dish when hot, or it may
be rubbed lightly across the chop. Serve with
plain or maitre d' hotel butter. Probable cost.
Is. 4d. per pound. Sufficient, one pound for
two persons.
Mutton Chops, Grilled.— Shred some
shallot or onion, and mince some savoury herbs ;
put these into a stewpan with a lump of butter.
Have ready-trimmed chops from the loin of
mutton, dip each one separately into the dis-
solved butter, and cover quickly with finely-
prepared bread-crumbs, seasoned with pepper
and salt✪ Mutton Chops, Grilled. Eroil on one side for three minutes,
then turn on the other. The fire should be
slow and even, that the bread-crumbs may not
acquire too much colour; by turning them
several times the cooking will be equalised.
Serve hot, with a bit of plain butter on the top
of each chop. Probable cost, 1 s. per pound.
Mutton Chops with Vegetables.— ✪ Mutton Chops with Vegetables
Page 959 · 5 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
remains of under-done leg of mutton cut into small neat slices, and seasoned appropriately, may be boiled in a basin with a lining of suetcrust, or in " plain casserole," which is in a mould thickly lined with mashed potatoes. The mould should be very well buttered, and when filled with the meat, moisten with some thick meat-gravy, and cover with more mashed potatoes. Turn out on a dish, and have ready some more gravy to serve with it. Bake for half an hour.
Mutton Chops. — Take chops from the best end of the neck, saw off about four inches from the top and the chinebones. Cut away the skin and gristle from the upper end of the bone, which will give the cutlet a round, plump appearance. Sprinkle each chop with salt and pepper, and dip them separately into dissolved butter. Strew with bread-crumbs, and broil over a clear slow fire, that the crumbs may not acquire too much colour ; or, oil each chop slightly, and broil over a brisk fire. A trimmed mutton cutlet of five ounces in weight will require about six minutes to cook. Time, with bread-crumbs, seven or eight minutes.
Mutton Chops (a la Soyer). — First select weU-fed mutton, but not too fat, and get the chops evenly cut ; if not, beat them into shape with the chopper. Not more than one-third of the chop should be fat. Put an ounce of butter or lard into the frjong-pan ; when it is hot and smoky, seize the chop at the bone end with a fork, and dip it for haK a minute into the fat, then turn on one side, sprinkle with salt and pepper, and, if liked, finely-chopped shallot or onion, and savoury herbs. In three minutes turn, and serve the other side the same; equalise the cooking by frequent turning, but give the chop altogether not more than ten
MUT
(440)
MUT
minutes if thick, but less if a tldn one. A piece of garlic, if the flavour be approved, may be rubbed across the dish when hot, or it may be rubbed lightly across the chop. Serve with plain or maitre d' hotel butter. Probable cost. Is. 4d. per pound. Sufficient, one pound for two persons.
Mutton Chops, Grilled.— Shred some shallot or onion, and mince some savoury herbs ; put these into a stewpan with a lump of butter. Have ready-trimmed chops from the loin of mutton, dip each one separately into the dissolved butter, and cover quickly with finelyprepared bread-crumbs, seasoned with pepper and salt. Broil on one side for three minutes, then turn on the other. The fire should be slow and even, that the bread-crumbs may not acquire too much colour; by turning them several times the cooking will be equalised. Serve hot, with a bit of plain butter on the top of each chop. Probable cost, 1 s. per pound.
Mutton Chops with Vegetables.—
Records on this page
Mutton Casserole, PlainMutton ChopsMutton Chops (a la Soyer)Mutton Chops, GrilledMutton Chops with Vegetables