Heat two tablespoonfuls of dripping in a frying-pan, and fry a sliced onion in it, then the chops. Lay them upon a bed of chopped carrots, onion, celery, turnip, and tomato, in your covered roaster and pour over them the fat from the pan, and two cupfuls of hot water or weak stock. Cover closely and cook slowly for one hour. Turn the chops then, season with pepper and salt, dust with flour and let them brown, uncovered, turning once more in fifteen minutes. Transfer to a hot dish, rub the gravy and vegetables through a colander, boil up sharply, and pour over the meat.

Tough chops may be made tender and toothsome by this method.