Pork Chops

Have eight pork chops cut, with a rib bone, about three-fourths an inch thick. Set in a large frying pan into a moderate oven and let cook about an hour, pouring off the fat as it accumulates and turning the chops when half cooked. In a proper oven the chops will be well cooked through and golden brown on the edges. Have ready about three pounds of sweet potatoes, boiled or baked. Press the pulp through a ricer and add salt, pepper, one-fourth a cup of butter and a little hot milk if needed. Beat thoroughly with a perforated wooden spoon. Shape part of the mixture in a smooth mound on a serving dish, and dispose the chops against and around it. With pastry bag and star tube pipe the rest of the potato upon the top of the mound and between the chops. Surround with thick rounds cut from cored-and-pared apples, cooked in a cup of sugar and water boiled together.

This makes a handsome dish, but it is rather too substantial for an entree, except when it be served as the main dish of a luncheon.

Broiled Venison Cutlets

Cut chops from a loin of venison to correspond with loin or English mutton chops. Brush over the cutlets with melted butter or olive oil, sprinkle with salt and pepper, and roll in bread crumbs taken from the center of a loaf about twenty-four hours old; broil over a moderately hot fire about five minutes, leaving the meat rather rare. Put on a hot platter. Serve the following sauce with the cutlets:

Before setting the cutlets to cook, bruise a three-inch stick of cinnamon bark and six cloves. Add one-fourth a cup of sugar and the peel of a lemon, freed from every vestige of white pith. Add three-fourths a glass of port wine, and let the whole simmer very gently fifteen minutes. Then strain over half a cup of currant jelly, and let simmer until the jelly is melted.

Venison Cutlets, Maintenon Style

Prepare by the recipe for lamb cutlets, Maintenon Style.