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The 1918 Fanny Farmer Cookbook
distinguished from mutton chops by the red color of bone. As lamb grows older, blood
recedes
from bones; therefore in mutton the bone is white. In leg of lamb the bone at joint is serrated,
while in leg of mutton the bone at joint is smooth and rounded. Good mutton contains a larger
proportion of fat than good beef. Poor mutton is often told by the relatively small proportion
of
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fat and lean as compared to bone.
Lamb is usually preferred well done; mutton is often cooked rare.
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Broiled Lamb or Mutton Chops
Wipe chops, remove superfluous fat, and place in a broiler greased with some of mutton fat.
In
loin chops, flank may be rolled and fastened with a small wooden skewer. Follow directions
Broiling Beefsteak on page 196.
for
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Pan−broiled Chops
Chops for pan broiling should have flank and most of fat removed. Wipe chops and put in
hissing hot frying−pan.
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Turn as soon as under surface is seared, and sear other side. Turn often, using knife and
fork
that the surface may not be pierced, as would be liable if fork alone were used. Cook eight
minutes if liked rare, ten to twelve minutes if liked well done. Let stand around edge of
frying−pan to brown the outside fat. When half cooked, sprinkle with salt. Drain on brown
paper, put on hot platter, and spread with butter or serve with Tomato or Soubise Sauce.
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Breaded Mutton Chops
Wipe and trim chops, sprinkle with salt and pepper, dip in crumbs, egg, and crumbs, fry in
deep
of
fat from five to eight minutes, and drain. Serve with Tomato Sauce, or stack around a mound
mashed potatoes, fried potato balls, or green peas. Never fry but four at a time, and allow fat
to
reheat between fryings. After testing fat for temperature, put in chops and place kettle on back
of range, that surface of chops may not be too brown while the inside is still underdone.
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Chapter XIII − LAMB AND MUTTON
256
Page
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