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Turn as soon as under surface is seared, and sear other side. Turn often, using knife and that the surface may not be pierced, as would be liable if fork alone were used. Cook eight minutes if liked rare, ten to twelve minutes if liked well done. Let stand around edge of frying-pan to brown the outside fat. When half cooked, sprinkle with salt. Drain on brown paper, put on hot platter, and spread with butter or serve with Tomato or Soubise Sauce.

Breaded Mutton Chops Wipe and trim chops, sprinkle with salt and pepper, dip in crumbs, egg, and crumbs, fry in fat from five to eight minutes, and drain. Serve with Tomato Sauce, or stack around a mound mashed potatoes, fried potato balls, or green peas. Never fry but four at a time, and allow fat reheat between fryings. After testing fat for temperature, put in chops and place kettle on back of range, that surface of chops may not be too brown while the inside is still underdone.

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