Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Wipe chops, shape, place on broiler, and cook over a clear fire, turning every ten seconds, allowing eight minutes for chops cut one inch thick.

Serve on hot platter. Sprinkle with salt and pepper and spread with butter.

Arrange chops in circle, overlapping each other, or around a mound of vegetables.

Broiled French Chops

Lamb or mutton chops trimmed of superfluous fat, the bones scraped and cut uniformly, are called French Chops. Broil like [Lamb or Mutton Chops].

Broiled Loin Chops

Trim loin chops, skewer in rounds, and proceed as with [Broiled French Chops].

Pan-broiled Chops

Prepare as for [Broiled Chops]. Heat frying pan hissing hot; place chops in pan. Do not grease pan. Sear one side and then the other, and continue turning every ten seconds, for five minutes if liked rare, and eight minutes if liked well done.