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Mixed Grill
The old chop houses, taverns and grill rooms in the City and elsewhere in London earned their reputations by serving the Englishman's favourite meats - lamb chops, kidneys, sausages, steaks and gammon - quickly grilled over charcoal and garnished with tomato, mushrooms and watercress.
INGREDIENTS: Lamb chops - 4, trimmed, Lambs' kidneys - 4, skinned, halved and cored, Steaks - 4 small, Gammon steaks - 4 small, Pork sausages - 4, Butter - melted, Salt and freshly ground black pepper, Tomatoes - 4, Large mushrooms, Watercress.
COOKING: 1. Prepare a charcoal grill, or pre-heat a grill to its hottest. Brush the chops, kidney halves and steaks with melted butter and season with salt and pepper.
2. Place the chops, kidneys, sausages and gammon on the grill and cook for
about 5-7 minutes each side. Add the steaks when desired, allowing about 3-5 minutes per side for rare to medium-rare, depending on thickness.
3. Remove the meats to a very hot plate and keep warm.
4. Brush the tomatoes and mushrooms with melted butter and grill for about 5 minutes.
5. Arrange on four very hot plates and garnish with watercress.
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