Steaming is one of the most nutritious ways of cooking, and therefore particularly suitable for invalids.

Required: One chop (neck or small loin). Half an ounce of butter. Salt and pepper.

Well butter a deep plate. Wipe the chop quickly over with a cloth dipped in hot water. Lay it on the plate. Cover it with a piece of buttered paper, then cover with a lid or second plate. Then place over a saucepan of boiling water, keeping the water boiling steadily for about half an hour, or less if the chop is to be very lightly cooked. Place it on a hot plate, with any juice from the meat poured over it. Sprinkle it with a little salt and pepper, and serve it very hot.

Port Wine Jelly and Cream

Port Wine Jelly and Cream