t as big as a crown-piece, beat them with a
cleaver, dip them in eggs beat up with a little salt, and then in fine
bread-crumbs; fry them a light brown in boiling lard; serve under them
some good gravy or mushroom sauce (No. 307), which may be made in five
minutes. Garnish with slices of ham or rashers of bacon (Nos. 526 and
527), or pork sausages (No. 87).

_Obs._ Veal forcemeat or stuffing (Nos. 374, 375, and 378), pork
sausages (No. 87), rashers of bacon (Nos. 526 and 527), are very
relishing accompaniments, fried and sent up in the form of balls or
cakes, and laid round as a garnish.

_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.

FOOTNOTES:

[147-*] MRS. MELROE, in her _Economical Cookery_, page 7, tells us, she
has ascertained from actual experiments, that "the _drippings_ of roast
meat, combined with wheat flour, oatmeal, barley, pease, or
potato-starch, will make delicious soup, ag