Baked Mutton Chops and Potatoes
Ingredients
Directions
Prepare
Wash and peel potatoes, then cut them into slices the thickness of a penny-piece.
Decide the quantity of potatoes according to the number of persons; a safe plan is two or three potatoes per person.
Wash the sliced potatoes in two or three waters to cleanse them.
Prepare mutton loin chops (one per person), trim off most of the fat, and shape each into a neat round by putting a small skewer through it.
Bake the potatoes and chops
Arrange the potatoes neatly in layers in a brown stone dish suitable for baking.
Sprinkle a little salt and pepper between each layer.
Add enough cold water to prevent burning.
Place the dish in a very hot oven, oil the top shelf, and brown the potatoes in a few minutes.
When the potatoes are browned, remove the dish from the oven and place the chops on top.
Add a little more salt and pepper, and water if required.
Return the dish to a cooler part of the oven and leave it until cooked, about three-quarters of an hour.
When the upper sides of the chops are crisp brown, turn them over to brown the other side.
If the potatoes get too dry, gently pour a little more hot water at one corner of the dish; ensure the water is hot.
Keep the dish neat for serving; avoid turning the potatoes.
Make the stuffed muttonettes
Cut slices about half an inch thick from a leg of mutton.
On each slice lay a spoonful of stuffing made with breadcrumbs, beaten egg, butter, salt, pepper, sage, and summer savory.
Roll up the slices, pinning them with little skewers or small wooden toothpicks to keep the dressing in.
Put a little butter and water in a baking pan with the muttonettes.
Cook in a hot oven for three-quarters of an hour, basting often.
Serve
When done, thicken the gravy, pour it over the meat, garnish with parsley, and serve on a hot platter.
Nutrition, whole recipe (rough)
Counts 2 of 4 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Stuffing | not in our table | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
Explore the science
What each ingredient does
- Potatoes (in the method)
- Form the bulk of the dish, soaking up juices and browning on top while the layers cook.
- Mutton loin chops (in the method)
- Provide the main meat, whose fat and surface crisp and brown in the oven.
- Egg (in the method)
- Binds the stuffing so it holds together inside the rolled mutton slices.
- Breadcrumbs (in the method)
- Absorb moisture and add body to the stuffing, giving it a soft texture.
The step that matters
Keeping the potatoes moist while browning. The potatoes can dry out or scorch in a very hot oven. Water in the dish turns to steam, keeping them tender inside while the top browns, so checking and adding hot water as needed prevents burning.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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