French Mutton Chops
From Treasure to every housewife (1889).
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A historical recipe
Treasure to every housewife, by Trinity Aid Society, Haywards, Calif (1889).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Method
Chef Wood
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- Trim off the superfluous fat of either mutton or lamb chops, dip them in beaten ^%%, then fine rolled bread crumbs, arrange in baking pan, and bake for twenty minutes;
- when done, remove and put in the pan small quantity of water, one half cup of port wine in which one table-spoon of currant jelly has been melted.
- Pour over the chops and serve very hot.
- Mrs.
- Armstrong.
Plating
Cookware for this recipe
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Saucepan