Trim and wipe chops one-half inch thick, which are cut from the thick part of the leg. Season with salt and pepper and roll in flour. Put the fat (bacon fat or lard) in the pan, and when hot, add the chops. Brown both sides evenly and allow to cook ten minutes.
Creamed Carrots (Two portions)
1 C-carrots
3 C-boiling water
1 t-salt
Carrots should not be peeled, but after being scrubbed well they should be scraped with a knife. Cut into one-half inch cubes, cook in boiling water (salted) twenty-five minutes, or until soft when pierced with a knitting needle. Drain and serve with Bechamel sauce.
Bechamel Sauce (Two portions)
1 T-butter
1 T-flour
¼ t-salt
1/8 t-pepper
1 egg-yolk
2/3 C-milk
Melt the butter, add the flour, salt and pepper and mix well. Gradually stir in the milk. Cook until it thickens slightly. Add the beaten egg-yolk, cook one minute and serve immediately with one cup of diced carrots.