Soyer's New Mutton Chop
Ingredients
Directions
Trim the saddle of mutton.
Cut it into chops ½ inch thick using a saw.
Mince the shalot and warm it in a little good gravy.
Pour the warm shalot gravy over the broiled chop.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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