Boned Chops with Mushrooms

A historical recipe from Luncheons, by Mary Ronald (1902).

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A historical recipe

Luncheons: A Cook's Picture Book, by Mary Ronald (1902). Project Gutenberg eBook #57896.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

These chops should be cut an inch and a quarter thick from the loin, the bone then carefully removed, some of the fat taken out, and the thin end piece drawn around and fastened with a wooden skewer, giving a perfectly round chop.
Have them uniform in size.
Cook them on a hot pan.
Turn them frequently after the surfaces are seared so they will cook evenly and slowly.
If preferred, they can be broiled over hot coals, but are then more likely to lose their shape and the skewers will be burned.
Arrange the chops flat on the dish in a circle with the skewers pointing out.
Cover the top of each chop with a sauce made of the chopped mushroom stems, and place in the center of each chop a large mushroom cap.
Place a paper frill on each skewer.
Fill the center of the ring of chops with green peas or any small vegetable, or with mashed or fried potatoes.