744. Pork Chops, Broiled.
—These are to be prepared exactly the same as for [No. 743], only to the seasoning add one tablespoonful of sweet oil, and roll in the chops well. Put them to broil for six minutes on each side, then arrange them on a hot dish, and serve with a gill of hot maître d’hôtel butter ([No. 145]), well spread over the chops.
745. Pork Chops, Piquante Sauce.
—Proceed exactly as for [No. 743], serving with half a pint of hot piquante sauce over the chops ([No. 203]).
746. Pork Chops, Sauce Robert.
—Same as for [No. 743], sending them to the table with half a pint of hot Robert sauce ([No. 192]) poured over the chops.
747. Pork Chops à la Diable.
—The same as for [No. 743], but serving with half a pint of sauce à la Diable ([No. 198]) over the chops.
748. Pork Chops, Apple Sauce.
—Proceed as for [No. 743], serving with one pint of hot apple sauce ([No. 168]) in a separate bowl.