Put as many chops on the broiler as it will conveniently hold, and broil as you would beefsteak. Cut into the largest to see if it is done. If it is, lay the chops on a heated dish set over a pot of boiling water; butter, pepper and salt them, and cover them up while you cook the rest.
Serve as soon as the last is cooked, as they lose flavor with standing.
Lay sprigs of parsley around the edges of the dish and scatter a few over the chops which must be arranged in neat rows, a small end next to a large.
Broiled Ham.
Cut even slices from a cold boiled Ferris & Co.’s “Trade Mark” ham. Divide these into oblong pieces about an inch and a half in width, and broil quickly over clear coals until a delicate brown touches the slices here and there. Lay in order on a hot dish. Broiled ham is appetizing, and should be accompanied by dry toast, lightly buttered.