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Broiled Chops
Wipe off the chops with a clean wet cloth and trim off the edges; if very
fat cut rather close to the meat.
Rub the wire broiler with some of the fat, so that the chops will not stick.
Lay in the chops and put over a clear, red fire without flame, and toast one
side first and then the other; do this till they are brown.
Lay on a hot platter, and dust both sides with salt and a tiny bit of
pepper. Put bits of lemon and parsley around, and send to the table hot.
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