Have the chops cut one inch thick, as the meat will be more juicy and consequently finer flavored when cooked. Lay the chops on a plate and mix in a cup the amount of salt and pepper which you intend to use for seasoning, and with these mix one-half as much sugar as salt. Sprinkle the mixture over the chops, and dredge with flour. If fat, place on a smoking hot dry spider, seasoned side up. When brown on one side turn and brown on the other side. Drain off the grease, cover the spider closely, and draw to the back of the range; put in a tablespoonful of water, and let simmer until done through. Lift to a warm platter, put in two tablespoonfuls of milk or cream, stir well, pour over the chops, and serve. Hot apple sauce is always relished with fresh pork.
Have the chops cut the same thickness as the pork chops, and for the same reason. It is best, in preparing any chop or steak for cooking to remove the outer skin-like tissue, as it removes any dirt which may adhere to the meat. In mutton the strong flavor is largely due to the outer skin, and the fat lying near it. When ready, cook in the same way as pork chops, except omit the sugar. Apples baked without the skins are much relished with mutton or lamb chops.
Frozen meats should be thawed before cooking, otherwise the cold interior will require a heat so long continued as to overcook the outer parts of the cut. It is usually best to place the meat for several hours at a temperature of about eighty degrees, protected from the air, that it may thaw gradually; but this cannot always be done. To cook a frozen steak or chop, have a hot spider containing a little fat, place the steak in this, and let it brown on both sides. Then pour into the spider a few tablespoon-fuls of water, cover closely, draw to a cooler part of the range, and allow to cook thoroughly by means of the steam produced. When almost done, sprinkle salt over the surface of the steak, turn the meat, and lift to a warm platter, pour the gravy over it, and put a few spoonfuls of cream or hot water in the spider, stir, and pour this into the platter. A frozen roast, if carefully prepared, is usually best cooked as a pot roast, or roasted in a covered pan in the oven. In either case, put a little water in the bottom of the vessel, and let it be boiling on the range. Place the meat in the water, and when one surface has cooked a little, turn the meat and cook another surface, until all cut parts are seared. This will help to shut in the juices and render the joint more moist. It is best to leave the meat unsalted, and let each guest salt it to suit his own taste. If salt is used while the meat is cooking, some of the juices are lost on account of it. After it is seared, put on the close-fitting cover, whether the meat is to be cooked in a kettle on the range or in a pan in the oven. Cook slowly until almost done; then allow the water to evaporate, and brown each surface of the meat before serving.
One cup of cold beef chopped. Moisten with a very thick brown gravy, enough to make stick together, and season. Shape into cakes and saute in hot fat. May season the balls like croquettes, if desired. Serve with horse-radish sauce.
Pare, core, and slice apples, and saute same as onions. The apples may be sliced without paring, if desired.
Peel and cut each in three pieces lengthwise, dust them with sugar, put on a few drops of lemon juice, put into the hot butter, and brown on each side. Use clarified butter.