120. Stewed Chop or Cutlet

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Stewing the chop
Optional seasoning
Instructions (8)
  1. Put the chop or cutlet into a stewpan or small saucepan.
  2. Add a pint of water, and a little salt and sugar.
  3. Let it stew as gently as possible from an hour and a half to two hours.
  4. Skim off all the scum and fat.
  5. If seasoning is allowed, add a teaspoonful of pearl-barley, with a little celery, leek, and turnip, cut up very small, into the stewpan with the water, when you first put the chop on, and proceed as before.
  6. Serve the broth in a soup basin, with the chop in it.
  7. If the meat happens to be tough, let it stew rather longer.
  8. The broth should be reduced to about half a pint.
Original Text
120. Stewed Chop or Cutlet.—Put it into a stewpan or small saucepan, with a pint of water, and a little salt and sugar; let it stew as gently as possible from an hour and a half to two hours, skim off all the scum and fat, and the patient may partake of both chop and broth; if seasoning is allowed, put a teaspoonful of pearl-barley, with a little celery, leek, and turnip, cut up very small, into the stewpan with the water, when you first put the chop on, and proceed as before; serve the broth in a soup basin, with the chop in it; should the meat happen to be tough, let it stew rather longer; the broth should be reduced to about half a pint.
Notes
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