Pan-Broiled Chops

Chops are fairly good pan-broiled. The same principle is to be followed as in the cooking over coals - that is, a high degree of heat at first, to sear the outside before the juice escapes, and a lower temperature afterward - therefore, heat the saute pan or spider exceedingly hot (use no fat), drop in the chop, count ten and turn, repeating for about one minute, then draw the pan to the back or side of the stove and finish cooking slowly. A chop one inch thick will be perfectly done in from five to seven minutes. If the pan is hot enough at first there will be no loss of juice or flavor. Season and serve in the same manner as broiled chops.

1 Chops average 300 Cal. per 100 gms.

Chops (Or Birds) Broiled In Paper

Prepare a chop as for pan-broiling. Spread a piece of paper evenly and thickly with butter. Lay on it a nicely trimmed chop and double the paper with edges together. Fold and crease the edges on the three sides, then fold and crease again, so that the butter cannot run out. These folds should be half-an-inch wide. It will be necessary to have the sheet of paper - foolscap or heavy white paper - considerably more than twice as large as the chop. Broil over coals, not too near, turning often so that the temperature will not get so high as to ignite the paper. A chop broiled in this way is basted in the butter and in its own juices, and is very delicate. A chop three-quarters of an inch thick will cook in five minutes; one an inch thick, in eight.

Should the paper ignite, it need not destroy the chop. Take it out and put into a fresh paper and try again. The chop should be served hot, seasoned with salt and pepper.

Note

Birds may be broiled in the same way.

Broiled Bacon

Cut bacon in as thin slices as possible, and remove rind. Put in broiler, placing broiler over baking pan, and cook in hot oven until crisp.

Curled Bacon

Heat saute pan very hot. Put in strips of very thin sliced bacon. As fat is drawn out, pour it off into cup; cook bacon until crisp and brown. Drain on brown paper.

1 Chops average 300 Cal. per 100 gms.

Broiled Ham

Cut slices of ham one-third inch thick. If very salt soak fifteen minutes in lukewarm water; broil three minutes or until brown on both sides, turning frequently. A slice of boiled ham is very delicate cooked in this same way, cooking it less time.

Roast Meats

Prepare meat, put on rack in dripping pan, dredge with salt and flour and cook in hot oven until the surface is seared, reduce the heat and cook slowly the required time.

Beef, rare .................. 13 minutes per pound.

Beef, rare (over 5 lbs.)....... 18 minutes per pound.

Gravy Tor Roast Meats

1 tablespoon fat. 1 cup boiling water.

1 tablespoon flour.

Pour fat from baking pan and return to pan the quantity desired. Add flour and when well browned pour on gradually the boiling water, stirring constantly. Cook five minutes, season with salt and pepper, and strain.