Chops

I found I had about four lamb chops in the freezer, so, out come the cook books to find a receipt to make with them.  No lamb chops are to be found in my receipt books, but a few Mutton chops.  So what is the difference between mutton and lamb? Lamb is a sheep under 12 months old, and mutton is usually a ewe or wether (castrated male) that is over 1 year.  Knowing that mutton and lamb are basically the same animal, I decided to try a mutton-chop receipt from Hannah Glass

Baked Mutton Chops

Take a loin or neck of mutton, cut it into steaks, put some pepper and salt over it, butter your dish, and lay in your steaks; then take a quart of milk, six eggs, beat up fine, and four spoonfuls of flour; beat your flour and eggs in little milk first, and then put the rest to it; put in a little beaten ginger, and a little salt.  Pour this over the steaks, and sent it to the oven; an hour and an half will bake it.

The Art of Cookery Made Plain and Easy (1775)

Taking the four chops, salted and peppered, I laid them in a buttered rectangular stone pan.  In a large bowl, I took the 6 eggs beat them then adding 4 heaping Tablespoons of flour.  (Put the flour in slowly keeps lumps from happening.)  I slowly added the milk following what the receipt said.  I added about 1/2 teaspoon of ginger, because I didn’t want it to overwhelm the meal, and a pinch of salt.  The batter it makes is quite thin and there is a large amount but I poured it in over the chops, it  cover them completely.  Into a heated 350 degree oven it went for 1 1/2 hours.

Not very attractive but quite tasty.

Result:  As you can see it looks unique but it actually tasted quite nice.  Although the batter did initially cover the chops is seems in the cooking that either the chops floated to the top or the batter shrank with cooking.  Whatever did happen, this receipt turned out to be very similar to toad in the hole (sausages in an egg batter).  The one thing that I would do differently is remove the extra fat.  Leaving it on the chops caused a lot of fat to bubble up to the top.  Also, the receipt did not say to remove the bones.  Leaving the meat on the bone did not cause too much trouble when eating, but I may try to remove the bones also when I make it again.

Gosh Tomorrow is Friday…new cheese day!  I can’t believe how much I have blogged this week.  Thank you all for reading!  Till tomorrow…

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Published in: on February 11, 2010 at 7:41 pm  Leave a Comment  

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