Home › The Principles of Cookery › MUTTON CHOPS (a la Soyer)

MUTTON CHOPS (a la Soyer)

First select well-fed mutton, but not too fat, and get the chops evenly cut; if not, beat them into shape with the chopper. Not more than one-third of the chop should be fat. Put an ounce of butter or lard into the frying-pan; when it is entirely melted seize the chop at the bone end with a fork, and dip it for half a minute into the fat, then turn on one side, sprinkle with salt and pepper, and, if liked, finely-chopped shallot or onion, and savoury herbs. In three minutes turn, and serve the other side the same; equalise the cooking by frequent turning, but give the chop altogether not more than ten minutes if thick, but less if a thin one. A piece of garlic, if the flavour be approved, may be rubbed across the dish when hot, or it may be rubbed lightly across the chop. Serve with plain or maitre d'hotel butter. Probable cost, 1s. 4d. per pound. Sufficient, one pound for two persons.