Chops with Butter

Ingredients

• a lump of butter, about a tablespoonful
• four chops
• season with salt

Method

1. 1

   Heat the pan very hot, then put in the butter.

2. 2

   When melted, add the nicely trimmed chops, cover and cook for two minutes.

3. 3

   Turn them, season with salt and butter, and cook until they are a light golden brown, about four to five minutes.

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 9. The excerpt below is the record exactly as published.

a lump of butter, about a table- spoonful for four chops; when the but- ter is melted add the chops, nicely trimmed; cover and cook two minutes, turn them, season with salt and butter, and when they are a light golden brown they are done to perfection. This will be in four or five minutes. FEBRUARY I2th "And salmon — perhaps salmon is next to the flounder. " — ^Thackeray. A SALMON-LOAF is a "dressy" dish to set before a lunch party, and may be made the preceding day. Pick cold salmon into flakes, mix two cupfuls with the yolks of two hard- boiled eggs, a tablespoonful of minced 29 parsley, two of lemon- juice, and one of capers. Season highly. Pour a cupful of veal or chicken stock (heated) over half a box of gelatine; stir in the fish. Decorate a buttered mould with slices of egg and olives, pour in the mixture and let it get perfectly cold. Garnish with lettuce-leaves. FEBRUARY 13TH "Moore eats like three men; they are always mak- ing sago or tapioca or something good for him." — Charlotte Bronte ("Shirley"). TO make a delicious sago-cream soak a cupful of sago in two cups of cold water till it takes up all the water. Scald a quart of milk and stir the sago into it. Remove from the fire to do it. When almost cold beat it all up from the bottom, stir in two tablespoonfuls of sugar creamed with one of butter and the yolks of five eggs. When well mixed add the whipped whites of the eggs. Pour into small moulds, bake and eat cold with soft custard or wine sauce. 30 FEBRUARY 14TH "The Last of Lent was spunging upon Shrovetide*s pancsdLes.'' — Chasles Lamb. TO make the regular Shrovetide pancakes soak in a quart of milk two cupfuls of dry bread-crumbs, free from crusts; when the crumbs are thoroughly moistened beat in three eggs whipped light, a tablespoonful of melted butter, a teaspoonful of salt, and a table- spoonful of sugar. When well mixed stir in half a cupful of twice-sifted flour in which is mixed half a teaspoonful of baking-powder. Cook on a hot, lightly greased griddle and serve with butter and sugar and ground cinnamon. FEBRUARY isth "First catch your clams; along the ebbing edges Of saline coves you'll find the precious wedges.'* — W. A. Crofful. FOR a delicate but very good clam- chowder take one pint of clam- juice, forty clams chopped very fine, eight potatoes, peeled, parboiled, and chopped into coarse pieces; two small onions, sliced ; one quart of toma- toes; cook all together for three hours,, 31 then add half a cup of butter and a cup of flour rubbed together, and a quart of milk. Cook half an hour longer. The addition of a bunch of celery, chopped fine, improves the flavor. This makes a large quantity, and half the amounts given will be enough for eight persons. FEBRUARY i6th *'I am a great eater of beef, and I believe that does harm to my wit." — ^Shakespeare ("Twelfth Night"). MOST English people are great eaters of beef and cook it in a large variety of ways. A beef- steak pie is better known across the water than here. It should be made of cold broiled beefsteak cut in thin slices across the grain. If any bit of the outside is burned, discard it, as it will make the whole dish bitter. Sprinkle the pieces of beef with flour, pepper, and salt, add a chopped onion and two cupfuls of gravy made of melted butter, flour and water (the flour rubbed smoothly into the butter and boiling water added). Bake in a pudding-dish with a biscuit- .crust. 32 FEBRUARY 17TH "My lord, I hope you are pepper proof." — Swift. CUT off the stem ends of sweet green peppers and remove the seeds. Stuff with a mince of tongue, veal, chicken, or lamb, mixed with an equal quantity of bread-crumbs, and sea- soned with salt, butter, and a bit of onion- juice or tomato. Put the peppers close enough together in baking-dish so that they will stand upright. Cover the bot- tom of the dish with stock, or water en- riched with a large spoonful of butter. Cook in a moderate oven for an hour. Remove and add flour and butter to the liquid in the pan. Pour over the peppers and serve. FEBRUARY i8th ''There is a physiognomical character in the taste for food. C — holds that a man cannot have a pure mind who refuses apple-dumplings." — Charles Lamb. TO make boiled apple-dumplings pare tart apples of good flavor and remove the cores; fill the holes with butter, sugar, and a little cin- namon. Have ready a dough made of two tablespoonf uls of butter chopped into 33 a quart of sifted flour, in which has been well mixed a heaping teaspoonf ul of bak- ing-powder and a little salt ; wet with two cupfuls of milk, to make a soft dough, and roll to a thickness of a quarter of an inch. Cut into squares large enough to readily encase the apples ; put an apple in each and fold together, pinching the edges tight. Tie up in small cloths, not too tight, and boil an hour, never al- lowing the water to stop boiling. FEBRUARY igxH '*The greengrocer and his wife then arranged upon the table a boiled leg of mutton, hot, with caper sauce, turnips and potatoes." — Charles Dickens ("Pickwick Papers"). WITH turnips and boiled leg of mutton it is well to serve a dish of browned potatoes. Cut into strips of convenient size six cold mashed potatoes. Dip first into melted butter and then into beaten egg. Lay the strips carefully in a buttered pan; cook in a hot oven for twelve minutes. 34 FEBRUARY 20th "I had to eat boiled mutton every day: entre nousy I abominated it. But I never complained. I swallowed it." — ^Thackeray ("Roundabout Pa- pers"). IF mutton must be boiled it should be served rare. Put it into a kettle of water that is boiling hard, and cook fast for fifteen minutes to keep the juices in the meat. Then draw the kettle to one side of the range and let the con- tents cook slowly ten minutes to the pound of meat. Add to the liquor a stalk of celery, a minced onion, a sprig of parsley, chopped, a sprig of mint, and a carrot. When the meat is taken up it should be washed over with butter. Strain the stock, season with salt

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