Take half a bunch ef young French turnips, peel and trim
them all as nearly as possible to one size. Dust them with salt
and pepper and preserve. Take a pound and a half of mutton
chops. Trim as above directed. Dust well with celery salt
and a very little white pepper, and some salted flour. Grease
a bag well. Put in half the turnips, then the chops, then the
rest of the turnips. Add half a pint of chicken stock✪ Cotellettes Aux Navettes. Fold
the bag, clip; place on the grid and cook slowly for an hour
and a half (300° Fahr.). Dish up on a hot dish, with the tur-
nips as a border. Pour the sauce — which will be of a delicate
creamy consistency and taste — over, and serve with asparagus,
handed separately.
This dish should be selected when there has been roast fowl
the day beforehand, as the stock can be made from the cooked
carcase of the fowl, as follows: — Break up the carcase into
small pieces. Add any pieces of skin remaining, an onion
stuck with a clove, a tiny bit of mace, and a gooU-sized sprig
of well-washed parsley. Add rather more than half a pint of
water. Bring to the boil, then simmer very slowly, and do
not let it boil away or reduce at all for three-quarters of an
hour. Strain off. Add salt to taste, and use as directed in the
above recipe.
Chops in a Hurry.
Take four chops. Trim them well. Dust them lightly with
salt and pepper. If no cooked peas are to hand, take a bottle
STANDARD COOKERY. 193
(not can) of peas, free them from the preserving liquor, and
wash well in cold water. Take half a bottle of tomato catsup✪ Chops in a Hurry.
Pour it into a well-greased bag. Add the peas, and cook for
•fifteen minutes in a hot oven (350° Fahr.). Meanwhile take
another greased bag. Put into it a slice of fat bacon, a
few chicken livers, and the chops. Fold, and cook all together
for twenty minutes. Dish up the chops on a very hot dish.
Arrange the chicken livers on top of the chops; put the
peas and tomato round as a border, and send to table at once.
Note. — The bacon, which is only used as a flavoring agent,
must not be sent to table.
Chops a I'lndienne.
For those who like hot things the following may be recom-
mended:— Take a teaspoonful of salted flour, mix with it thor-
oughly a heaped large teaspoonful of good curry powder —
two if liked. Grease a bag very thoroughly. Have ready
from four to six chops trimmed as directed before. Dust
these with the flour. Put them into the bag, and add to them
a heaped dessertspoonful of. finely-chopped spring onions and
half a pint of chicken or other well-flavored stock✪ Chops a l'Indienne. Fold and
cook gently for three-quarters of an hour (300° Fahr.). Dish
up on hot dish. Stir the sauce round well and serve. If liked,
the flour and curry powder can be mixed with the cold stock
instead of being dusted on to the chops. Water will do when
stock is not to hand, but in this case add a little more salt.
Chops for the Nursery.
Page 135 · 3 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
Take half a bunch of young French turnips, peel and trim them all as nearly as possible to one size. Dust them with salt and pepper and preserve. Take a pound and a half of mutton chops. Trim as above directed. Dust well with celery salt and a very little white pepper, and some salted flour. Grease a bag well. Put in half the turnips, then the chops, then the rest of the turnips. Add half a pint of chicken stock. Fold the bag, clip; place on the grid and cook slowly for an hour and a half (300° Fahr.). Dish up on a hot dish, with the turnips as a border. Pour the sauce — which will be of a delicate creamy consistency and taste — over, and serve with asparagus, handed separately.
This dish should be selected when there has been roast fowl the day beforehand, as the stock can be made from the cooked carcase of the fowl, as follows: — Break up the carcase into small pieces. Add any pieces of skin remaining, an onion stuck with a clove, a tiny bit of mace, and a good-sized sprig of well-washed parsley. Add rather more than half a pint of water. Bring to the boil, then simmer very slowly, and do not let it boil away or reduce at all for three-quarters of an hour. Strain off. Add salt to taste, and use as directed in the above recipe.
Chops in a Hurry.
Take four chops. Trim them well. Dust them lightly with salt and pepper. If no cooked peas are to hand, take a bottle
(not can) of peas, free them from the preserving liquor, and wash well in cold water. Take half a bottle of tomato catsup. Pour it into a well-greased bag. Add the peas, and cook for •fifteen minutes in a hot oven (350° Fahr.). Meanwhile take another greased bag. Put into it a slice of fat bacon, a few chicken livers, and the chops. Fold, and cook all together for twenty minutes. Dish up the chops on a very hot dish. Arrange the chicken livers on top of the chops; put the peas and tomato round as a border, and send to table at once. Note. — The bacon, which is only used as a flavoring agent, must not be sent to table.
Chops a I'lndienne.
For those who like hot things the following may be recommended:— Take a teaspoonful of salted flour, mix with it thoroughly a heaped large teaspoonful of good curry powder — two if liked. Grease a bag very thoroughly. Have ready from four to six chops trimmed as directed before. Dust these with the flour. Put them into the bag, and add to them a heaped dessertspoonful of. finely-chopped spring onions and half a pint of chicken or other well-flavored stock. Fold and cook gently for three-quarters of an hour (300° Fahr.). Dish up on hot dish. Stir the sauce round well and serve. If liked, the flour and curry powder can be mixed with the cold stock instead of being dusted on to the chops. Water will do when stock is not to hand, but in this case add a little more salt.
Chops for the Nursery.
Records on this page
Cotellettes Aux NavettesChops in a HurryChops a l'Indienne