Stewed Mutton-Chops
The Economical Cook Book (1905) recommends this recipe for mutton (or lamb) chops; the term “lamb” is used loosely in the United States, and often refers to what is really mutton, or an adult sheep. Select larger lamb chops for this recipe, and adjust for total servings. The quantities below would make enough for two servings. Interestingly, the recipe calls for a “gill” of ketchup, which is a unit of measurement that we don’t see frequently these days. A gill is equivalent to four ounces, or 120 ml. In any event, this comforting dish features tender chops simmered in a rich, flavorful base. Seasoned simply with salt and pepper, the mutton is paired with finely chopped onion for depth and a touch of tangy ketchup to enhance the sauce. A light dusting of flour helps thicken the stew, creating a savory, hearty meal that's perfect for the colder months. Whether served with mashed potatoes, rice, or crusty bread, this recipe delivers classic, satisfying flavors in every bite.
- 1 lb. mutton (lamb) chops
- Pepper
- Salt
- 1 small onion
- 4 oz. ketchup
- Flour
Put the chops in a stew-pan, with pepper and salt, and a small onion; cover them with cold water, and set them over a slow fire, and stew until tender; when half done, add a gill of tomato catsup. They will require about an hour; thicken the gravy with browned flour, and pour over the meat.