Mutton Chops in Disguise

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
chops
seasoning
wrapping
frying
garnish
serving
Instructions (9)
  1. Rub the mutton chops with pepper, salt, nutmeg, and a little parsley.
  2. Roll each chop in half a sheet of white paper, well buttered on the inside, and rolled on each end close.
  3. Have some hog’s lard or beef dripping boiling hot.
  4. Stew the chops in a stew-pan.
  5. Put in the steaks and fry them of a fine brown.
  6. Lay them in your dish.
  7. Garnish with fried parsley; throw some all over.
  8. Have a little good gravy in a cup.
  9. Take great care you don’t break the paper, nor have any fat in the dish, but let them be well drained.
Original Text
Mutton Chops in Disguise. TAKE as many mutton chops as you want, rub them with pepper, salt, nutmeg, and a little parsley; roll each chop in half a sheet of white paper, well buttered on the inside, and rolled on each end close. Have some hog’s lard or beef dripping boiling hot, stew them in a stew-pan, put in the steaks, fry them of a fine brown, lay them in your dish, and garnish with fry’d parsley; throw some all over, have a little good gravy in a cup, but take great care you don’t break the paper, nor have any fat in the dish, but let them be well drained.
Notes
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