Broiled

When properly trimmed, they may be improved as directed for veal. Salt and pepper both sides; spread a little melted butter on both sides also by means of a brush; place them on, before, or under the fire (see Broiling) ; baste now and then with melted butter; turn over one, two, or three times, and when rather overdone serve with a maitre d'hotel sauce spread all over.

The above way of serving them is sometimes called au naturel.

With Crumbs

When trimmed, dip them in egg beaten with salt, pepper, and chopped parsley, roll them in bread-crumbs, and then broil and serve them as the above, with a maitre d'hotel.

Fines Herbes

Broil the chops as above, either with or without crumbs, and serve them with sauce aux fines herbes.

A L'Ltalienne

When broiled as above, serve them on a layer of macaroni Italienne.

With Mushrooms

When broiled and dished, surround them with a garniture of mushrooms, and serve warm. When there are several cutlets on the dish, and placed all around overlapping, the garniture may be put in the middle of the chops.

Do the same with the following garnitures: chicken-combs, croutons, duxelle, financiere, Macedoine, and onion. They may also be served on any puree.

Baked

Trim six cutlets. Mix well half a pound of sausage-meat with two eggs. Put a piece of buttered paper large enough to cover the bottom of a bakepan in which the six cutlets may be laid easily. Spread half the sausage-meat on the paper in the pan, then lay the cutlets in it; put the other half of the sausage-meat over the cutlets, and place the whole in a rather quick oven. Baste every five minutes with melted butter and broth, using them alternately, and serve warm with the gravy when done. A few drops of lemon-juice may be added to them when on the dish, if liked.