Mutton Chops
Ingredients
Directions
Cook the chops
Place the mutton chops in a skillet and cover with water.
Cook for 2 to 3 hours until the water evaporates and the chops are tender.
Brown the chops on both sides.
Make the gravy and serve
Add 2 cups of boiling water and bring to a boil.
Thicken the gravy and season with salt.
Serve the chops with the gravy on a plate.
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 chops
- The meat itself; long, slow cooking breaks down its connective tissue so the chops become tender.
The step that matters
Brown the chops on both sides. Browning only happens on a dry surface. If water is still present when the chops go into the pan, they steam instead of browning, so the water should be fully evaporated first.
“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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