Broiled Chops

Ingredients

• the chops
• salt
• a tiny bit of pepper
• bits of lemon
• parsley

Method

1. 1

   Wipe and trim chops, rub broiler with fat, and toast over a clear fire until brown.

2. 2

   Serve on a hot platter with salt, pepper, and garnish with lemon and parsley.

Nutrition per serving

As published

This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 8. The excerpt below is the record exactly as published.

Broiled Chops Wipe off the chops with a clean wet cloth and trim off the edges ; if very fat cut rather close to the meat. Rub the wire broiler with some of the fat, so that the chops will not stick. Lay in the chops and put over a clear, red fire with- out flame, and toast one side first and then the other ; do this till they are brown. Lay on a hot platter, and dust both sides with salt and a tiny bit of pepper. Put bits of lemon and pars- ley around, and send to the table very hot. Panned Chops If the fire is not clear so that you cannot broil the chops, you must pan them. Take a FOR A LITTLE GIRL 35 frying-pan and make it very hot indeed ; then lay in the chops, which you have wiped and trimmed, and cook one side very quickly, and then the other, and after that let them cook more slowly. When they are done, — you can tell by picking open a little place in one with a fork and looking on the inside, — put them on a platter as before, with pepper and salt. If they are at all greasy, put on brown paper in the oven first, to drain, leaving the door of the oven open. Be careful not to let them get cold. Liver and Bacon Buy half a pound of calf's liver and half a pound of bacon. Cut the liver in thin slices and pour boiling water over it, and then wipe each slice dry. Slice the bacon very thin and cut off the rind ; put this in a hot frying-pan and cook very quickly, turning it once or twice. Just as soon as it is brown take it out and lay it on brown paper in the oven in a pan. Take a saucer of flour and mix in it a teaspoonful of salt and a very little pepper ; dip the slices of liver in this, one at a time, and shake them free of lumps. Lay them in the hot fat of the bacon in the pan and fry till brown. Have a 36 A LITTLE COOK BOOK hot platter ready, and lay the slices of liver in a nice row on it, and then put one slice of bacon on each slice of liver. Put parsley

Cook this with the app: pantry check, scaling, and the assistant.