When browning a pot roast add a tablespoonful of sugar to the fat. It produces a beautiful brown and delicious flavor.
After chops are fried pour about 1/2 cup of catsup or chutney into the hot drippings; let boil up until thoroughly mixed and beginning to darken in color; into this pour 1/2 cup of milk; stir until it thickens, but do not let it boil; pour over the hot chops and serve.
When serving French chops with green peas, fry the chops in butter and arrange about the edge of the chop plate; turn the cooked peas into the hot pan in which the chops were fried; stir until the browned butter has been well taken up; then pour in a mound shape in the center of the chop plate. The small canned peas are delicious served this way.
Instead of frying fish, broilers and veal cutlets breaded, place in a baking pan well larded with drippings; place a generous supply of drippings on the top and bake in quick oven, basting frequently. Serve on hot platter; sprinkle with salt and pepper and pour melted butter over.
In frying steak or chops let the pan get very hot before putting in the butter or drippings; spread the grease over the bottom of the pan quickly and have the meat ready to put right in. You can get the pan hotter and have less smoke than by putting the grease into the cold pan.
Do not stick a fork into meat that is frying, or otherwise cooking. Put the fork under, or into the fibrous part to turn.
Allow chops or steak to cook thoroughly on one side before turning. Move them about in the pan, but do not turn until a grey appearance shows that the cooking process has reached up around the edges.
Try putting a tablespoonful of milk instead of water into the pan after the steak is fried; let it boil up once and pour over the hot steak.
For thickened meat gravy, or sauces, try mixing the salt and pepper with the dry flour in a cup before moistening. This will prevent lumping. Do not put too much water in at first; make a thick paste without lumps and you can thin it to pour as desired.