A Mutton Chop
Ingredients
Directions
Prepare
Warm a plate by the fire.
Preheat the gridiron over hot coals for a few minutes.
Cook
Place the chop on the gridiron using a spoon and knife to avoid piercing it.
Cook the chop for 12 minutes, turning it every 2 minutes (6 times total).
Once cooked, transfer the chop to the hot plate immediately.
Serve
Serve the chop with a sprinkle of salt and a good potato.
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.
Explore the science
What each ingredient does
- Mutton chop
- Is the main cut of meat that is cooked and served as the dish.
- Coarse sea salt
- Adds seasoning to the finished chop at serving.
The step that matters
Avoid piercing the chop when placing it on the gridiron. Piercing lets juices escape, which dries the meat. Using a spoon and knife to lift and place the chop keeps the juices inside, so the meat stays moister and more tender.
“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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