Baked Mutton Chops and Potatoes

Original Ingredients

• good potatoes
• nice loin chops (one for each person)
• salt
• pepper
• cold water

Original Instructions

1. 1

   Wash and peel some good potatoes and cut them into slices the thickness of a penny-piece

2. 2

   After the potatoes are sliced, wash them in two or three waters to thoroughly cleanse them

3. 3

   arrange them neatly (in layers) in a brown stone dish proper for baking purposes

4. 4

   Sprinkle a little salt and pepper between each layer, and add a sufficient quantity of cold water to prevent their burning

5. 5

   Place the dish in a very hot oven—on the top shelf—so as to brown the potatoes in a few minutes

6. 6

   Have ready some nice loin chops; trim off most of the fat; make them into a neat round shape by putting a small skewer through each

7. 7

   When the potatoes are nicely browned, remove the dish from the oven, and place the chops on the top

8. 8

   Add a little more salt and pepper, and water if required

9. 9

   return the dish to a cooler part of the oven, where it may be allowed to remain until sufficiently cooked, which will be in about three-quarters of an hour

10. 10

    When the upper sides of the chops are a nice crisp brown, turn them over so as to brown the other side also

11. 11

    If, in the cooking, the potatoes appear to be getting too dry, a little more water may be gently poured in at one corner of the dish, only care must be taken to see that the water is hot this time—not cold as at first