China Chilo is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of minced mutton cooked with onions, lettuce and green peas in ghee and water that's served within a border of cooked rice. The full recipe is presented here and I hope you enjoy this classic British version of: China Chilo.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
CHINA CHILO.
712. INGREDIENTS.—1-1/2 lb. of leg, loin, or neck of mutton, 2 onions, 2 lettuces, 1 pint of green peas, 1 teaspoonful of salt, 1 teaspoonful of pepper, 1/4 pint of water, 1/4 lb. of clarified butter; when liked, a little cayenne.
Mode.—Mince the above quantity of undressed leg, loin, or neck of mutton, adding a little of the fat, also minced; put it into a stewpan with the remaining ingredients, previously shredding the lettuce and onion rather fine; closely cover the stewpan, after the ingredients have been well stirred, and simmer gently for rather more than 2 hours. Serve in a dish, with a border of rice round, the same as for curry.
Time.—Rather more than 2 hours. Average cost, 1s. 6d.
Sufficient for 3 or 4 persons.
Seasonable from June to August.
Modern Redaction
Ingredients:
leg, loin or neck of mutton (about 675g)
2 onions, finely shredded
2 lettuces, finely shredded
200g green peas
1 tsp sea salt
1 tsp freshly-ground black pepper
150ml water
115g clarified butter (ghee)
cayenne pepper, to taste
400g cooked rice, to accompany
Method:
Trim any excess fat from the chops then beat them lightly to level them. Pre-heat your barbecue or grill (broiler) and cook the chops for about 8 minutes, turning frequently.
When done to your liking, season the chops and rub each one with 1/2 tsp butter. Serve immediately.
