Cut the chops an inch thick, either from the loin or the best end of the neck; if from the latter, the bones must be shortened. Remove all superfluous fat and season each chop by pressing in a mixture of salt, pepper, and powdered herbs; then dip each chop in warmed butter and broil on a hot, v/ell-greased grid- iron, over a clear fire, from eight to ten minutes, according to thickness. The chops require to be fre- quently turned, in order that they may be done equally. When cooked, place each chop, just slightly overlapping its neighbor, upon a hot dish ; pour over each a dessert- spoonful of hot butter and a tablespoonful of red pepper catsup and serve immediately. Mint Sauce for Lamb Two tablespoonfuls of mint, chopped fine, one of sugar, and half a teacupful of vinegar✪ Mint Sauce for Lamb. Cook together a few minutes, and allow it to cool. This may be added to the gravy, or served separately. 148 THE NEW ANNIE DENNIS COOK BOOK Stewed Lamb, with Peas Have the bones taken out of the under side of shoulder of a lamb and bind into good shape with tape. Cover the bottom of a pot with chopped pork, and strew with young minced onions. Lay in the meat, and pour over it one quart of broth, made from the bones and trimmings ; cover closely and stew until ten- der. Remove the meat and unbind; keep hot. Strain the gravy, return to the fire with two quarts of green peas✪ Stewed Lamb with Peas and cook until done. Serve the meat with the peas around it as a garnish. Chops with Tomato Sauce After trimming the chops neatly and seasoning with salt and pepper, dip each one in beaten egg, coat with fine bread crumbs and fry a rich brown on both sides, in a small quantity of lard. When done, pile the chops up high in the middle of a hot dish; sur- round them with a border of carefully boiled whole potatoes, rather small and even in size, and pour over all some tomato sauce; sprinkle the surface lightly with finely chopped parsley and tiny patches of sifted egg yolk✪ Chops with Tomato Sauce and serve hot. TO CURE PORK AND BEEF If the meat is to be packed in salt, it should be rubbed with saltpeter before the animal heat is out, then allowed to cool thoroughly before it is packed in salt. Unless the meat is very large, three or four weeks is long enough for it to remain in salt. It should be taken out of the salt when the weather is clear and cold — a windy day is to be preferred, as the meat will then dry quickly. Make a strong pepper tea, using one dozen pods of red pepper to each half gallon of water; boil one hour. When the meat is dry, dip it into the boiling pepper tea, let remain two or three minutes. Take it out, and when dry wrap it in thick THE NEW ANNIE DENNIS COOK BOOK 149 brown paper and canvas with unbleached homespun. Be careful to sew the cloth on well. Then if preferred whitewash and hang up. If the meat is canvased in this way early enough in the season, one will have no trouble with insects. Hams, shoulders and the thin parts of the sides are best sugar-cured. Sugar-Cured Ham, No. 1 ✪ Sugar-Cured Ham, No. 1

AI-modernized reading of the original text

Cut the chops an inch thick, either from the loin or the best end of the neck; if from the latter, the bones must be shortened. Remove all superfluous fat and season each chop by pressing in a mixture of salt, pepper, and powdered herbs; then dip each chop in warmed butter and broil on a hot, well-greased gridiron, over a clear fire, from eight to ten minutes, according to thickness. The chops require to be frequently turned, in order that they may be done equally. When cooked, place each chop, just slightly overlapping its neighbor, upon a hot dish ; pour over each a dessertspoonful of hot butter and a tablespoonful of red pepper catsup and serve immediately. Mint Sauce for Lamb Two tablespoonfuls of mint, chopped fine, one of sugar, and half a teacupful of vinegar. Cook together a few minutes, and allow it to cool. This may be added to the gravy, or served separately. Stewed Lamb, with Peas Have the bones taken out of the under side of shoulder of a lamb and bind into good shape with tape. Cover the bottom of a pot with chopped pork, and strew with young minced onions. Lay in the meat, and pour over it one quart of broth, made from the bones and trimmings ; cover closely and stew until tender. Remove the meat and unbind; keep hot. Strain the gravy, return to the fire with two quarts of green peas and cook until done. Serve the meat with the peas around it as a garnish. Chops with Tomato Sauce After trimming the chops neatly and seasoning with salt and pepper, dip each one in beaten egg, coat with fine bread crumbs and fry a rich brown on both sides, in a small quantity of lard. When done, pile the chops up high in the middle of a hot dish; surround them with a border of carefully boiled whole potatoes, rather small and even in size, and pour over all some tomato sauce; sprinkle the surface lightly with finely chopped parsley and tiny patches of sifted egg yolk and serve hot. TO CURE PORK AND BEEF If the meat is to be packed in salt, it should be rubbed with saltpeter before the animal heat is out, then allowed to cool thoroughly before it is packed in salt. Unless the meat is very large, three or four weeks is long enough for it to remain in salt. It should be taken out of the salt when the weather is clear and cold — a windy day is to be preferred, as the meat will then dry quickly. Make a strong pepper tea, using one dozen pods of red pepper to each half gallon of water; boil one hour. When the meat is dry, dip it into the boiling pepper tea, let remain two or three minutes. Take it out, and when dry wrap it in thick brown paper and canvas with unbleached homespun. Be careful to sew the cloth on well. Then if preferred whitewash and hang up. If the meat is canvased in this way early enough in the season, one will have no trouble with insects. Hams, shoulders and the thin parts of the sides are best sugar-cured. Sugar-Cured Ham, No. 1

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Mint Sauce for LambStewed Lamb with PeasChops with Tomato SauceSugar-Cured Ham, No. 1

The new Annie Dennis cook book