Chops, Fried. — Prepare the chops as be-
fore. Brush each chop with beaten egg, and
cover them with finely-grated bread-crumbs.
Put a good slice of butter into the fij'ing-pan,
and when it is melted, place them in it. Tui-n
I them two or three times, and when they are
\ nearly ready, sprinkle salt and pepper ever
I them. Fry them over a clear fire not less than
i ten or more than fifteen minutes. ^Vhen they
I are taken up lay them for a moment or two
I on blotting paper, to absorb the fat. ilake
i some good melted butter, and stir into it, when
i hoihng, two table-spoonfuls of finely-minced
: pickled gherkins. Probable cost, Is. Id. per
I pound. One chop will be sufiicient for each
' person.
! Chops, Stewed with OBion.— Take
! half a dozen nice loin chops, trim theiai neatly,
j remove nearly all the fat, and broil them for
■ two minutes on each side, then place them in
I clean blotting paper. Cut two large Spanish
onions into sHces, and put them into a stew>an
with half a tea-spo»nful of salt, and four
ounces of fresh butter. Place the chops upon
them, and cover the saucepan closely, and stew
all gently till the onions are reduced to pulp.
Before dashing, pour a tea-spoonful of chili
vinegar upon the dish. Steak may be eooked
in this way as well as chops. Time to broil
the chop, four minutes ; to stew them with the
onions until the latter are reduced to pulp,
about half an hour. Probable cost. Is. Id. per
pound. Allow one chop for each person.
Choux. — Put four ounces of butter into
half a pint of boiling water, with two table-
spoonfuls of finely-sifted sugar, and a salt-spoon-
ful of minced lemon-rind. Let the butter melt^
CHO
( 136 )
CHB
then add, gradually, four ounces of fine flour.
Stir the paste quickly till it leaves the sides of
the saucepan. Pour it out, and let it cool, then
stir four cg-i^s into it, one at a time, with a
pinch of salt, and a table-spoonful of orange-
dower water. Beat it well until the paste is
quite firm and smooth. ]\Iake the paste into
email halls about the size of a walnut, put them
on a floured tin, and bake them in a moderate
oven. Dry them before the fire, and make a
little slit in the side to put jam into. This
pastry may be made into any shape, and it
swells very much in baking. Time to bake the
choux, a quarter of an hour. Probable cost,
about lOd. for this quantity. Suflicient for a
moderate-sized dish.
Choux (another way). — Make the pastry
as in the last recipe. When the little balls
are baked, cut a small round piece off the end of
each, scoop out a little of the inside, and fill
the cavity with some iced coffee. Replace the
piece which was cut off, and dry as before.
Time to bake, a quarter of an houi-. ✪ Choux
Page 372 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Chops, Fried. — Prepare the chops as be-
fore. Brush each chop with beaten egg, and
cover them with finely-grated bread-crumbs.
Put a good slice of butter into the fij'ing-pan,
and when it is melted, place them in it. Tui-n
I them two or three times, and when they are
\ nearly ready, sprinkle salt and pepper ever
I them. Fry them over a clear fire not less than
i ten or more than fifteen minutes. ^Vhen they
I are taken up lay them for a moment or two
I on blotting paper, to absorb the fat. ilake
i some good melted butter, and stir into it, when
i hoihng, two table-spoonfuls of finely-minced
: pickled gherkins. Probable cost, Is. Id. per
I pound. One chop will be sufiicient for each
' person.
! Chops, Stewed with OBion.— Take
! half a dozen nice loin chops, trim theiai neatly,
j remove nearly all the fat, and broil them for
■ two minutes on each side, then place them in
I clean blotting paper. Cut two large Spanish
onions into sHces, and put them into a stew>an
with half a tea-spo»nful of salt, and four
ounces of fresh butter. Place the chops upon
them, and cover the saucepan closely, and stew
all gently till the onions are reduced to pulp.
Before dashing, pour a tea-spoonful of chili
vinegar upon the dish. Steak may be eooked
in this way as well as chops. Time to broil
the chop, four minutes ; to stew them with the
onions until the latter are reduced to pulp,
about half an hour. Probable cost. Is. Id. per
pound. Allow one chop for each person.
Choux. — Put four ounces of butter into
half a pint of boiling water, with two table-
spoonfuls of finely-sifted sugar, and a salt-spoon-
ful of minced lemon-rind. Let the butter melt^
CHO
( 136 )
CHB
then add, gradually, four ounces of fine flour.
Stir the paste quickly till it leaves the sides of
the saucepan. Pour it out, and let it cool, then
stir four cg-i^s into it, one at a time, with a
pinch of salt, and a table-spoonful of orange-
dower water. Beat it well until the paste is
quite firm and smooth. ]\Iake the paste into
email halls about the size of a walnut, put them
on a floured tin, and bake them in a moderate
oven. Dry them before the fire, and make a
little slit in the side to put jam into. This
pastry may be made into any shape, and it
swells very much in baking. Time to bake the
choux, a quarter of an hour. Probable cost,
about lOd. for this quantity. Suflicient for a
moderate-sized dish.
Choux (another way). — Make the pastry
as in the last recipe. When the little balls
are baked, cut a small round piece off the end of
each, scoop out a little of the inside, and fill
the cavity with some iced coffee. Replace the
piece which was cut off, and dry as before.
Time to bake, a quarter of an houi-.