Broiled English Chops

Ingredients

• about a pound each
• a piece of the kidney
• a quarter of a cup of butter
• a teaspoonful of salt
• a saltspoonful of pepper
• a tablespoonful of lemon-juice
• a tablespoonful of chopped parsley

Method

1. 1

   Broil chops over even fire for about ten minutes, turning often.

2. 2

   Serve with kidney and maitre d'hotel butter.

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 23. The excerpt below is the record exactly as published.

a tea- spoonful of almond extract. To one cup of sifted flour add a teaspoonful of cream of tartar and sift four times. Mix lightly, with as little beating as possible, into the sugar and eggs. Bake in a cake- pan with funnel for forty or forty-five minutes, dusting the pan lightly with flour instead of buttering it. When done invert on glasses or cups till it cools a little. 8i MAY 6rH ''We have got three things left, Sir — ^Love, Music and Salad!"— WiLKiE Collins ("The Moon- stone"). A MAYONNAISE properly pre- pared can be adapted to innumer- able uses, and is easily made. Mix with the yolk of an egg half a saltspoon- ful each of mustard and pepper, a salt- spoonful of salt, and the juice of a lemon, stirring lightly. Begin by adding oil, two or three drops at a time, increas- ing the quantity as the dressing thickens until about three-quarters of a cupful has been used, stirring steadily. Then put in a tablespoonful of vinegar and when that is well blended stir in a quarter of a cupful of oil. Oil, egg, and utensils should be chilled before beginning the mixing. MAY 7TH ''They are up already and call for eggs and but- ter." — ^Shakespeare ("Heniy IV."). THOUGH the good English Shakespeare did not describe the morning eggs as cooked "sur le plat," he may very well have meant to in- dicate that excellent dish which is pre- 82 pared by breaking the requisite number of eggs on a plate warmed in the oven, and well buttered, being careful not to let the eggs touch each other. Season each tgg with salt and pepper and put a bit of butter on each. A little minced parsley sprinkled over them is an im- provement. MAY 8th ''A cheap, but wholesome salad from the brook.'' —Beaumont and Fletcher. WATER-CRESS is a very wel- come spring salad, too often condemned to appear only as a garnish. It is excellent served with a French dressing, or for breakfast, eaten simply with salt. MAYgxH "I'd give a hundred po\mds for a mutton chop." — Charles Reade ("It Is Never Too Late To Mend")* THE heavy "English" chops as they are called, are cut from the loin, and should weigh, when trimmed, about a pound each. They should be broiled over an even fire, for about ten minutes, turning often. A piece of the kidney is often broiled and 83 served with the chop ; also a spoonful of maitre d'hotel butter, made by beating into a quarter of a cup of butter a tea- spoonful of salt, a saltspoonful of pepper

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