Dish up the meat
in a circle with the carrot and turnip in the middle, and put
the potatoes round the dish; add a tablespoonful of finely-
minced parsley✪ Irish Stew to the sauce, let it boil up, and pour it over the
meat and vegetables.
Mutton Collops.
Cut some rounds about the size of a twenty-five cent piece
from the slices of mutton, fry them in hot drippings with a few
slices of onion✪ Mutton Collops until they are evenly browned on both sides,
and then stew the meat in thick brown sauce for two hours,
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STANDARD COOKERY. 173
and serve the collops surrounded by a border of mashed tur-
nips.
Mutton Chops.
Divide two pounds of best end of the neck of mutton into
chops, trim off all the fat, chop the bones so that they are all
the same length and scrape them until they are quite bare
up to where the meat begins. Flour the chops and dip them
into beaten egg, then cover thickly with fine dry breadcrumbs,
which have been seasoned with salt, pepper and nutmeg, and
press them lightly between the hands and let them stand for
about twenty minutes before they are fried. Dish up the
chops on a low wall of mashed potatoes, fill the center with
macaroni and celery prepared according to the directions given
below and pour some brown gravy round the dish. Boil a
small quantity of large pipe macaroni and a stick or two of
celery until they are tender, then cut them up into small pieces
and mix them with some thick white sauce which has been
flavored with a little grated cheese. A small cauliflower, di-
vided into little branches can be substituted for the macaroni.
Mutton Chops with Mashed Potato.
Trim all the fat from some neck of mutton chops, and
scrape the bone. Melt an ounce of beef dripping in a stewpan,
then put in one large or two small onions cut into rather thick
slices, the carrot and half a medium-sized turnip (also sliced)
and a few pieces of parsley. Arrange the chops on the veg-
etables, put a piece of greased paper over them, and fry them
gently for ten minutes; then pour in (under the paper) about
a quarter of a pint of stock✪ Mutton Chops (or water) and let the chops
simmer for forty minutes. Take them from the stewpan, and
press them between two flat dishes, or baking sheets, with a
weight on top until they are cold, then dip them into beaten
egg, and cover them thickly with fine, dry, breadcrumbs, and
after leaving them for about half an hour fry the chops in
plenty of boiling fat until they are a delicate golden brown.
Mash some potatoes, mix it with a little milk, season it with
salt and pepper, and beat it with a wooden spoon until it is
light and creamy; then arrange it in the form of a low bank,
about two inches in width and three inches in height straight
down the middle of a hot dish, smoothing it with a knife so
that it is perfectly compact and even, make eight little slits
(or divisions) in the surface of the potato (or as many divi-
sions as there are chops) ; take up one chop at a time by
174 STANDARD COOKERY.
Page 121 · 4 recipe records on this page
Presented as published in 1912. 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
Dish up the meat in a circle with the carrot and turnip in the middle, and put the potatoes round the dish; add a tablespoonful of finely-minced parsley to the sauce, let it boil up, and pour it over the meat and vegetables.
Mutton Collops.
Cut some rounds about the size of a twenty-five cent piece from the slices of mutton, fry them in hot drippings with a few slices of onion until they are evenly browned on both sides, and then stew the meat in thick brown sauce for two hours,
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and serve the collops surrounded by a border of mashed turnips.
Mutton Chops.
Divide two pounds of best end of the neck of mutton into chops, trim off all the fat, chop the bones so that they are all the same length and scrape them until they are quite bare up to where the meat begins. Flour the chops and dip them into beaten egg, then cover thickly with fine dry breadcrumbs, which have been seasoned with salt, pepper and nutmeg, and press them lightly between the hands and let them stand for about twenty minutes before they are fried. Dish up the chops on a low wall of mashed potatoes, fill the center with macaroni and celery prepared according to the directions given below and pour some brown gravy round the dish. Boil a small quantity of large pipe macaroni and a stick or two of celery until they are tender, then cut them up into small pieces and mix them with some thick white sauce which has been flavored with a little grated cheese. A small cauliflower, divided into little branches can be substituted for the macaroni.
Mutton Chops with Mashed Potato.
Trim all the fat from some neck of mutton chops, and scrape the bone. Melt an ounce of beef dripping in a stewpan, then put in one large or two small onions cut into rather thick slices, the carrot and half a medium-sized turnip (also sliced) and a few pieces of parsley. Arrange the chops on the vegetables, put a piece of greased paper over them, and fry them gently for ten minutes; then pour in (under the paper) about a quarter of a pint of stock (or water) and let the chops simmer for forty minutes. Take them from the stewpan, and press them between two flat dishes, or baking sheets, with a weight on top until they are cold, then dip them into beaten egg, and cover them thickly with fine, dry, breadcrumbs, and after leaving them for about half an hour fry the chops in plenty of boiling fat until they are a delicate golden brown. Mash some potatoes, mix it with a little milk, season it with salt and pepper, and beat it with a wooden spoon until it is light and creamy; then arrange it in the form of a low bank, about two inches in width and three inches in height straight down the middle of a hot dish, smoothing it with a knife so that it is perfectly compact and even, make eight little slits (or divisions) in the surface of the potato (or as many divisions as there are chops) ; take up one chop at a time by
Records on this page
Irish StewMutton CollopsMutton ChopsMutton Chops with Mashed Potato