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Classic
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page 123
FRIED MUTTON CHOPS. No. 1.
Put into a frying-pan a tablespoonful of cold lard and butter mixed; have some
fine mutton chops without much fat; trim off the skin. Dip each in 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 done, take them up
and place on a hot dish. If you wish a made gravy, turn off the superfluous
grease, if any, stir into the hot gravy remaining a heaping spoonful of flour,
stirring it until smooth and free from lumps, then turn into that a cup of cold
water or milk; season with pepper and salt, let it boil up thick. You can serve
it in a separate dish or pour it over the chops. Tomato sauce is considered
fine, turned over a dish of hot fried or broiled chops.
FRIED MUTTON CHOPS. No. 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
crumbs. Have ready a deep spider containing a pound or more of lard, hot enough
to fry crullers. Drop into this hot lard the chops, frying only a few at one
time, as too many cool the fat. Fry them brown, and serve up hot and dry, on a
warm platter.
MUTTON CUTLETS. (Baked).
Prepare them the same as for frying, lay them in a dripping pan with a very
little water at the bottom. Bake quickly, and baste often with butter and water.
Make a little brown gravy and turn over them when they are served.
BAKED MUTTON CHOPS AND 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 little 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--on the top shelf--so as to brown the potatoes in a few 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
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