Name: A Stewed Chop
Ingredients: 1 good chop from a loin of mutton; 2 tablespoons of water; ¼ teaspoon coarse sea salt

A Stewed Chop

Oven, in the book's wordsA moderately hot oven

Ingredients

1 good chop from a loin of mutton
2 tablespoons of water
¼ teaspoon coarse sea salt

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

Trim all the fat from the meat.
Place the meat in a covered jar with the water.

Cook and serve

Stand the jar in a 350°F (175°C) oven and let it steam for 30 minutes.
A few minutes before serving, add a pinch of salt.
Serve very hot with the gravy poured over it.

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 as it steams slowly.
Water: Creates steam and moisture inside the covered jar, keeping the meat from drying out.

“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.