Cassell's dictionary of cookery

Pork Chops, Bread-crumbed and Broiled. — Trim the chops as before, season them with salt and pepper, and dip them in clarified biitter, or brush them over with oil ; then egg and bread-crumb them. Broil them over a clear fire : turn Lhem frequently. Serve very hot. Send tomato or piquant sauce to table with them. Time to broil, sixteen to eighteen minutes. Probable cost, Is. per pound. Sufiicient for one person. Pork Chops, Broiled.— Cut the chops rather less than half an inch thick. Have a clear fire : make the gridiron hot before x)utting the chops upon it, and let them be at such a distance that thej- may be done through. Pepper them before putting them down, and two or three minutes before they are done sprinkle a little salt over them, and, if Hked, a little finely- chopped sage or tarragon. Turn them fre- quently, and serve very hot. Tomato sauce, piquant sauce, Italian sauce, or Eobert sauce, may be sent to table with them. Time to broil, sixteen to eighteen minutes. Probable cost, Is. per jjound. Sufficient, one pound for two persons. Pork Chops, Fried.— Cut two pork chops half an inch in thickness, take oft" part of the fat, and trim them neatly. Sprinkle them on both sides with a little salt and pepper. Melt an ounce of butter in a saute pan, put the chops in it, and fry them until they are thoroughly done. If liked, a little powdered sage can be sprinkled over them before ser\-ing. Send Eobert sauce, apple sauce, or piquant sauce to table in a tureen. Time to fry, twenty minutes— ten minutes on each side Pork Chops, Savoury.— Cut the chops half an inch thick from a good loin of pork ; trim them neatly, and sprinkle a little salt and pepper over them. Take a slice of fat bacon, cut it and the trimmings from the chops into small pieces, and put them into a steAvpan with a table-spoonful of chopped parsley, a table- spoonful of chopped sage, a finely-mrnced shallot, a salt-spoonful of salt, and half a salt- spoonful of wkite pepper. Add the chops, cover the saucepan closely, and let them stew gently for twenty minutes. Lift them out, put them on a hot dish, and keep them hot. Pour over the herbs two table -spoonfuls of stock or Avater and a table-spooni id of strained lemon- jiuce. Let it boil up, strain it, and skim off the fat. Boil again Avith a glass of port, and serve it round the chops. Probable cost. Is. per pound. Sufiicient, one pound for two or three persons. Pork Collops. — Cut a pound of cold roast pork into neat slices. Trim off the fat, season Asith pepper and salt, cover up the slices to keep them from the dust, and put them aside. Mince finety two large onions and three apples, put them into a saucepan with two table-spoonfuls of moist sugar, and four of sherry. Let them simmer gently until reduced to pulp, stu-i-ing them every now and then to keep them from bura- ing. Beat them until quite smooth. Broil the collops over a clear fire. Pour the sauce into the centre of a hot dish. Put the collops round, and serve. Time to broil the collops, eight minutes ; one hour to simmer the sauce. Probable cost, 4d., exclusive of the wine and cold meat. Sufiicient for two or three persons.