Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

with a _maître d'hôtel_ or mushroom sauce, also with a _piquante_ or any other sharp sauce. CHOPS. _Broiled._--Trim and flatten the chops with a chopper, sprinkle salt and pepper on both sides, dip them in melted butter, place them on a gridiron, and set on a sharp fire, turn over two or three times to broil properly, and when done, serve them around a dish, one lapping over the other, etc., and serve with the gravy. It takes about twelve minutes to cook with a good fire. _Another way._--When trimmed and flattened, dip them in beaten egg, roll them in bread-crumbs and broil, either as they are, or enveloped in buttered paper, and serve them with a _maître d'hôtel_ sauce. _Sautés._--When trimmed and flattened, fry them with a little butter on both sides; then take the chops from the pan and put them in a warm place. Leave in the pan only a tablespoonful of fat, add to it three times as much broth, a teaspoonful of parsley and green onions, two shallots, two pickled cucumbers, all chopped fine, and a pinch of allspice; give one boil, pour the whole on the chops, also the juice of half a lemon, and serve. _The same, with Vegetables._--Put in a frying-pan a piece of butter the size of two walnuts for four chops, set on a good fire, and when hot lay the chops in, after having flattened them with a chopper, and having sprinkled salt and pepper on both sides; add a clove, and a teaspoonful of chopped parsley and green onions; leave thus five minutes, turn over once or twice; then add also half a wine-glass of broth, same of white wine, and finish the cooking. Take the chops off the pan and put them in a warm place. Boil the sauce in the pan ten minutes, turn it on the chops, put a garniture of vegetables around, and serve. Throw away the clove just before serving. _Another way._--Have a piece of butter the size of an egg for eight chops in a crockery vessel, and set it on a