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An Invalid's Dinner

A mutton chop steamed in a covered jar with water and seasoned with salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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An Invalid's Dinner

Oven, in the book's wordsA moderately hot oven

Ingredients

Directions

The book says “a moderately hot oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Trim all the fat from the mutton chop.

  2. Place the chop in a covered jar with the water.

Steam and serve

  1. Place the jar in a 350°F (175°C) oven and steam for 30 minutes.

  2. A few minutes before serving, add a pinch of salt.

  3. Serve very hot with the gravy poured over the 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.

Explore the science

What each ingredient does

Mutton chop
Provides the meat that becomes tender and juicy during gentle steaming.
Water
Creates steam in the sealed jar, cooking the chop gently with moist heat.

The step that matters

Steaming the chop in a covered jar. The lid must stay closed so steam builds up and cooks the meat gently. Lifting it early lets steam escape, slowing cooking and leaving the chop less 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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