Pork Chops or Steaks

Ingredients

• pork chops
• salted
• peppered
• wrapped in greased paper
• two tablespoonfuls of flour
• vinegar
• chopped pickles

Method

1. 1

   If broiling, cut chops thin, salt, and pepper.

2. 2

   Wrap in greased paper and broil until cooked.

3. 3

   For frying, cook in hot lard, then slowly after browning.

4. 4

   For gravy, pour off fat, add flour, then hot water to desired consistency.

5. 5

   Season with salt, pepper, vinegar, and chopped pickles.

Nutrition per serving

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 146. The excerpt below is the record exactly as published.

Pork Chops or Steaks, — If pork chops are to be broiled, the}^ should be cut very thin, salted,, and peppered^ wrapped in greased paper, and broiled until thoroughly cooked, — from ten to fifteen minutes. To fry or saute them, cook them in a hot frying-pan in a little hot lard or salt pork fat. Cook slowly after they are brown, and be careful not to burn them. If a gravy be desired, pour off nearly all the fat left in the frying-pan, add two tahlespoonfuls of flour ^ and when brown add hot water until of the desired consist- ency. Season witli salt,, pepper, vinegar^ and chopped pickles

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