Cookery for every household

To taste well these must be cooked in such a way that they retain all their juices and are not saturated with fat. Prepare the chops as for grilling, but without brushing them over with oil or butter. Melt a small quantity of good butter or dripping in a clean frying pan — 1 oz. will be sufficient for 5 or 6 chops — and let it become smoking hot. If not made hot enough it will draw the juice out of the meat ; at the same time care must be taken that it does not burn. Lay the chops into this — they must not overlap each other — and when brown on one side, turn them without piercing the meat and brown on the other. Turn occasionally until the chops are sufficiently cooked. When the meat is puffy and offers a slight resistance to the touch it is done. Drain the chops and serve them as directed in last recipe, or a gravy may be made in the pan and poured round, or, if preferred, a good sauce, suchas tomato, mushroom, brown caper, &c., may be served separately. Time to fry, 8 to 10 minutes. Probable cost, 4 d. to 6d. each. 911. Savoury Chops 3 mutton chops. 2 table - sps. chopped onion. 1 carrot. 1 turnip. I pt. stock. 1 table-sp. rice. Seasoning. Wipe the chops with a damp cloth and trim off most of the fat. Melt some of this fat in a frying pan and fry the chops in it for two or three minutes, browning them on both sides. Cut the carrot and turnip into small pieces — there should be about 1 tea-cupful of each — and put them at the bottom of a stewpan with the chopped onion, and rice well washed. Pour in the stock, season with pepper and salt, and bring to the boil. Then put in the chops, cover, and cook slowly until meat and vegetables are tender. Serve the vegetables on a hot dish with the chops on the top, and garnish with sippets of toast. Time to cook, about J hour. Sufficient for 3 persons. Probable cost. Is. 4d. 912. Mutton Cutlets (Cotelettes de Mouton) 1J lbs. best end of the neck of mutton. Salt. Pepper. White bread-crumbs. 1 egg. 2 or 3 oz. clarified fat. A potato border. Brown, tomato, or piquante sauce. To Trim the Cutlets. — For mutton cutlets the meat should be very small, and the butcher should be instructed to saw off the chine bone, as when this is done, the cutlets can be easily divided without the aid of a saw or chopper. Wipe the meat with a damp cloth, then cut it with a very sharp knife, allowing a bone to each cutlet. (This quantity should make about five.) Beat them out with a cutlet bat or rolling-pin. Trim off the fat, leaving only a narrow rim, and scrape one inch of the bone at the end quite clean, to allow of a cutlet frill being put on afterwards. Scrape also the bone on the inner side, and if too long and unsightly, chop a piece off each, but make all the cutlets as nearly as possible the same shape and size. Season them with pepper and salt, brush over with well-beaten egg, and coat with finely-made breadcrumbs. Put the cutlets on a board and re-shape them with a clean dry knife, and remove all crumbs from the inside bone. Then lay them on a dish or tin with a double paper under them, and they are ready for cooking.