A Mutton Chop
Ingredients
Directions
Prepare
Warm a plate by the fire to serve the chop.
Preheat the gridiron over the fire for a few minutes until hot.
Cook
Use a spoon and knife to place the chop on the gridiron without piercing it.
Cook the chop close to the hot coals to retain juices.
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
- The main protein; cooking it close to hot coals helps retain its juices.
The step that matters
Placing the chop on the gridiron without piercing it. Piercing the meat lets juices escape during cooking, leaving the chop drier and less juicy. Lifting it with a spoon and knife keeps the surface intact.
“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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