International Styles

Mutton Chops Recipes

Broiled Mutton Chops

For this recipe you'll need loin of mutton, salt and pepper, a small piece of butter. Cut the chops from a tenderloin of mutton, remove a portion of the fat, and trim them into a nice shape; slightly beat and level them; place the gridiron over a bright clear fire, rub the bars with a bit of fat, and lay on the chops. While broiling frequently turn them, and in about eight minutes they will be cooked . Season with salt and pepper, dish them on a very hot dish, rub a small piece of butter on each chop, and serve very hot and expeditiously. Nice with tomato sauce poured over them.

Mutton Chops Fried 1

Put in a frying pan a tablespoon of cold lard and butter mixed; have some fine mutton chops without much fat; trim off the skin. Dip into wheat flour, or rolled cracker, and beaten egg, then lay them into the hot grease, sprinkle with salt and pepper, fry on both sides a fine brown. When finished, take them up and put on a hot plate. If you want a made gravy, turn off the unneeded grease, if any, stir into the hot gravy remaining a big spoonful of cold water or milk; season with salt and pepper, allow it to boil thick. You can serve it in a separate dish or pour it over the chops. Tomato sauce is nice, turned over a dish of hot fried or broiled chops.

Mutton Chops Fried 2

Prepare the chops by trimming off all extra fat and skin, season them with salt and pepper; dip each chop in beaten egg, then in rolled cracker or bread-crumbs; dip again in the egg and crumbs, and so on until they are well coated with the crumb. Have ready a deep spider containing a pound or more of lard, hot sufficient to fry crullers. Drop into this hot lard the chops, frying only a couple at a time, as too many cool the fat. Fry them brown, and serve them up hot and dry, on a warm platter.

Baked Mutton Chops with Potatoes

Wash and peel some good potatoes and cut them into slices the thickness of a penny-piece. The quantity of potatoes must, of course, be decided according to the number of persons to whom they have to be served; but it is a safe plan to allow two, or even three, potatoes for each person. After the potatoes are sliced, wash them in two or three waters to thoroughly cleanse them, then arrange them neatly (in layers) in a brown stone dish proper for baking purposes. Sprinkle a bit of salt and pepper between each layer, and add a sufficient quantity of cold water to prevent their burning. Place the dish in a very hot oven—oil the top shelf—so as to brown the potatoes in a couple minutes. Have ready some nice loin chops (say one—for each person); trim off most of the fat; make them into a neat round shape by putting a small skewer through each.

When the potatoes are nicely browned, remove the dish from the oven, and place the chops on the top. Add a bit of more salt and pepper, and water if required, and return the dish to a cooler part of the oven, where it can be allowed to remain until sufficiently cooked, which will be in about three quarters of an hour. When the upper sides of the chops are a nice crisp brown, turn them over so as to brown the other side also. If, in the cooking, the potatoes appear to be getting too dry, a bit of more water can be gently poured in at one corner of the dish, only care must be taken to see that the water is hot this time — not cold as at first. The dish in which the chops and potatoes are baked must be as neat looking as possible, as it has to be sent to the table; turning the potatoes out would, of course, spoil their appearance. Those who have never tasted this dish have no idea how delightful it is. While the chops are baking the gravy drips from them among the potatoes, rendering the whole very delicious.

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