Pork Chops, with Tomato Gravy.
Trim off skin and fat; rub all over with a mixture of powdered sage and onion. Put a small piece of butter into a frying-pan; put in the chops, and cook rather slowly, as they should be well done. Lay the chops upon a hot dish; add a little hot water to the gravy in the pan; a great spoonful of butter rolled in flour; pepper, salt, and sugar, and half a cup of juice drained from a can of tomatoes—keeping the tomatoes themselves for a tomato omelette for breakfast. Stew five minutes, and pour over the chops.