CookEat Recipe
English Mutton Chops with Bacon
Six broiled mutton chops each topped with thin bacon. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0623. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Choose the No.261 English mutton cut and rounded flattened form, broil to 63°C minimum whole-cut centre. Choose identifiable bacon and cook fully; two-minute bacon guide may be insufficient. Limites : Post-trim chop mass, bacon product/label and actual broil time unknown.
Method
Steps
Step 1
Trim the SIX identifiable mutton chops, flatten gently into rounded shapes under a clean food-safe protective layer, roll in their ONE tablespoon oil and distribute their ONE tablespoon salt and HALF teaspoon white pepper over both sides as No261. Broil about eight minutes per side or until thickest centres reach at least 63°C.
Step 2
Broil twelve thin bacon slices as No.13 until fully cooked with a separately probed centre of at least71°C, extending broiling if needed, using its two-minutes-per-side source guide only as a guide. Plate six chops and place bacon slices over them; serve hot.
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