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Mutton Chops (Cutting)

Technique guide from Erken (1914) for cutting mutton chops: chop off the rack with suitably long bones, remove the backbone, divide into chops with one bone each, trim away skin and fat, scrape the bone clean and pound the chops lightly with a broad knife dipped in water.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 232 (falt i det fri)

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About the dish

Erken's basic instruction for how to cut out mutton chops, placed as an introduction to the chop recipes that follow in the meat chapter of "Stor kokebok" (1914). The recipe is a technique description without quantity indications.

How to make it

  1. 1

    Chop off the rack

    Chop off the rack so that the bones of the chops are of a suitable length.

  2. 2

    Remove the backbone

    Chop away the backbone.

  3. 3

    Divide into chops

    Divide the rack so that each chop has one bone.

  4. 4

    Trim

    Remove the skin and some of the fat, and scrape the lower part of the bone clean.

  5. 5

    Pound the chops

    Pound the chops lightly with a broad knife dipped in water; this gives a more even surface and a neater shape.

Changes from the original

No quantities are changed, as the original states none. The text is divided into numbered work steps in modern language.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 232) → Modernisert~85% av teksten endretfjernetlagt til
Koteletraden avhugges, saa der blir passende lange ben 1 stk kotelettrad av sau (hel kotelettkam med ben). Hugg av kotelettraden slik at benene til koteletterne. Rygradbenet hugges bort. Koteletterne opdeles derefter saaledes, kotelettene blir passe lange.. Hugg bort ryggradsbenet.. Del kotelettraden slik at der det blir et ett ben til hver kotelet. Skind kotelett.. Fjern skinn og noget fett fjernes, noe av fettet, og det skrap den nederste delen av benet skrapes rent. Man faar en jevnere overflate og penere facon ved at banke koteletterne let ren.. Bank kotelettene lett med en bred kniv, kniv dyppet i vand. vann; da blir overflaten jevnere og fasongen penere.

Note til Modernisert

Ingen mengder er endret, da originalen ikke oppgir noen. Teksten er delt i nummererte arbeidstrinn i moderne språk.

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Frequently asked questions

How do I cut out mutton chops?
Chop off the rack so the bones are of a suitable length, chop away the backbone and divide the meat so each chop gets one bone. Remove skin and some fat, and scrape the lower part of the bone clean.
Why should the chops be pounded?
By pounding them lightly with a broad knife dipped in water they get a more even surface and a neater shape.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 232. The cutting is intended for 4 servings and takes around 20 minutes.

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