Miss Parloa's Young Housekeeper / Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three

by Maria Parloa

Broiled Chops with Bacon.

Bacon that is to be broiled should be boneless and fat, and the slices should be about as thin as the blade of a knife. The bars of the broiler should be very close, what is called an oyster broiler being best.

Place the slices of bacon in the broiler and over a clean fire, having all the draughts open. Cook the meat for about four minutes, turning constantly. The fat will blaze up continually, but will not hurt the bacon if that be turned all the while. Put the cooked bacon on a hot plate, and keep warm until the chops are cooked.

If the chops be cut an inch thick, cook them for nine minutes, turning almost continually. Season with salt and pepper, and place on a hot dish. Lay a slice of bacon on each chop, and arrange the remainder around the dish. Serve hot and on hot plates.