Lowney's cook book

Breaded Lamb or Mutton Chops Prepare loin or French chops as for broiling. Dip in crumbs, egg and crumb, and fry in deep fat. Drain on brown paper and serve. 86 lowney's cook book Stuffed Lamb or Mutton Chop, with Spanish Sauce Prepare French chops. Cut through meat to the bone, making a pocket ; fill pocket with mushroom mixture ; close with skewer ; and broil. Mushroom Mixture Melt two tablespoons butter, add two tablespoons flour, one tablespoon finely chopped onion, one half cup chopped mushrooms, one teaspoon salt, and cream to make of consistency to shape. This is suificient to stuff eight chops. Lamb Chops with Soubise Sauce Prepare eight French chops. Sprinkle with salt and pepper, spread with soubise sauce, and broil. Soubise Sauce Melt two tablespoons butter ; add two tablespoons flour, one half teaspoon salt, three small onions which have been boiled and pressed through a sieve, a dash of cayenne, and sufficient cream to make of consistency to spread. Baked Chops Soubise Prepare as for Broiled Chops with Soubise sauce ; dip in buttered crumbs : wrap in buttered paper cases. Bake thirty minutes in hot oven. Serve with tomato or olive sauce. Lamb or Mutton Chops Wipe chops, shape, place on broiler, and cook over a clear fire, turning every ten seconds, allowing eight minutes for chops cut one inch thick. Serve on hot platter. Sprinkle with salt and pepper and spread with butter. Arrange chops in circle, overlapping each other, or around a mound of vegetables. Broiled French Chops Lamb or mutton chops trimmed of superfluous fat, the bones scraped and cut uniformly, are called French Chops. Broil like Lamb or Mutton Chops. Broiled Loin Chops Trim loin chops, skewer in rounds, and proceed as with Broiled French- Chops. Pan-broiled Chops Prepare as for Broiled Chops. Heat frying pan hissing hot; place chops in pan. Do not grease pan. Sear one side and then the other, and continue turning every ten seconds, for five minutes if liked rare, and eight minutes if liked well done. PORK Roast Pork Select sparerib, loin, or shoulder for roasting. Wipe meat; place on pan; dredge meat and pan with flour. Sprinkle with salt and pepper. Bake in a moderate oven, allowing twenty-five minutes to the pound. Serve with cooked apples in some form — apple sauce, apple jelly, or fried apples. Roast Little Pig Clean, wipe, and stuff a three-weeks-old pig. Skewer into shape; place on rack in pan; rub with butter, dredge with flour, and sprinkle with salt and pepper. Place in moderate oven; when heated through increase heat, baste every ten minutes with melted butter, turning often to cook and brown uniformly. Cook from three to four hours, according to size of pig. 88 lowney's cook book Serve on hot platter on a bed of parsley. Garnish with apple sauce in red apple shells, lemon and parsley. Broiled Pork Chops For broiling, chops should be cut very thin and broiled at least fifteen minutes, holding the broiler some distance from coals, to avoid burning. Baked Pork Chops Prepare as for Broiled Pork Chops and cook in hot oven twenty minutes, turning when half cooked. Sauted Pork Chops Cook chops in hissing hot frying pan in small amount of fat. Drain and serve. Broiled Ham Cut ham very thin, cover with cold water, heat slowly to the boiling point. Drain, dry, and broil. Boiled Ham