Lamb, or Mutton Chops,—(No. 92.)
Are dressed in the same way, and garnished with crisp parsley ([No. 318]) and slices of lemon.
If they are bread-crumbed and covered with buttered writing-paper, and then broiled, they are called “maintenon cutlets.”
Pork Chops.—(No. 93.)
Cut the chops about half an inch thick; trim them neatly (few cooks have any idea how much credit they get by this); put a frying-pan on the fire, with a bit of butter; as soon as it is hot, put in your chops, turning them often till brown all over, they will be done enough in about fifteen minutes; take one upon a plate and try it; if done, season it with a little finely-minced onion, powdered sage, and pepper and salt. For gravy and sauce, see Nos. [300], [304], [341], and [356].
Obs. A little powdered sage, &c. strewed over them, will give them a nice relish, or the savoury powder in [No. 51], or forcemeat sausages like [No. 378].
Do not have them cut too thick, about three chops to an inch and a quarter; trim them neatly, beat them flat, have ready some sweet herbs, or sage and onion chopped fine, put them in a stew-pan with a bit of butter about as big as a walnut, let them have one fry, beat two eggs on a plate with a little salt, add to them the herbs, mix it all well together, dip the chops in one at a time all over, and then with bread-crumbs fry them in hot lard or drippings till they are a light brown.
Obs. Veal, lamb, or mutton chops, are very good dressed in like manner.
To fry fish, see [No. 145].
N.B. To fry eggs and omelets, and other things, see [No. 545], and the [Index].