Recipe or source entry
Mutton Chops
These must never be batted or beaten; season with pepper and salt; broil over a clear fire; turn them frequently so that they may retain their own gravy, and serve each chop on a separate hot plate. The addition of a little chopped shalot, and a bit of fresh butter placed under each chop is no bad thing by way of a relish.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter13/mutton-chops.html- Legacy revision
8531e8373e9b- Source checksum
0dbee501b5f83c6126e51134924c330a002f6edb0c5bd9bf1ae78689c8ff2f7c- Legacy text checksum
23f4e55549fbb3c1681d37ea2f221a0cc963e6ec16f428c3f01500fdbab74bf9
Cite this page
Mutton Chops. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter13/mutton-chops.html