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Stewed Mutton Chop

From Science in the kitchen (1898).

Source and licence

From Science in the kitchen (1898), printed page 402, digitised by the Internet Archive: https://archive.org/details/63840240R.nlm.nih.gov

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

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

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Ingredients

Method

  1. Wipe, trim off the fat, and remove the bone from two or three pounds of chops.
  2. Put into the inner dish of a double boiler with just enough hot water to cover ;
  3. add a minced stalk of celery, a carrot, and a white turnip cut in dice ;
  4. cover, and cook until the chops are tender.
  5. Sliced potato may be added if liked, when the meat is nearly done.
  6. Remove the grease and thicken the liquor with a little browned flour braided with thin cream.
  7. Stewed Mutton Chop No.
  8. 2.
  9. — Prepare the chops as in the preceding.
  10. Place a layer of meat in a deep baking dish, and then a layer of sliced potato, sprinkled with a little minced celery.
  11. Add two or more layers of meat, alternating with layers of potatoes.
  12. Cover with boiling water and bake closely covered in a very moderate oven two and a half hours.
  13. Veal and Lamb.
  14. — Both veal and lamb should be thoroughly cooked;
  15. otherwise they are not wholesome.
  16. They may be prepared for the table in the same way as beef or mutton, but will require longer time for cooking.