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Broiled Chops

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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A Little Cook-Book for a Little Girl

Main Page of Book

Margaret's Cook Book

A Note from SSK - Foreword
Little Cook-Book: Cereals
Little Cook-Book: Eggs
Little Cook-Book: Fish
Little Cook-Book: Meat
Little Cook-Book: Potatoes
Little Cook-Book: Toast
Little Cook-Book: Coffee
Little Cook-Book: White Sauce
Little Cook-Book: Main Dish
Little Cook-Book: Vegetables
Little Cook-Book: Salads
Little Cook-Book: Gingerbread
Little Cook-Book: Drinks
Little Cook-Book: Soups
Little Cook-Book: Vegetables
Little Cook-Book: Macaroni
Little Cook-Book: Desserts
Little Cook-Book: Sauces
Little Cook-Book: Ice Cream/Ices
Little Cook-Book: Cakes
Little Cook-Book: More Desserts
Little Cook-Book: Pies
Little Cook-Book: Candy
Little Cook-Book: School Lunches

Meat

Broiled Bacon
Broiled Chops
Panned Chops
Liver and Bacon
Liver and Bacon on Skewers
Broiled Steak
Steak with Bananas
Frizzled Dried Beef
Veal Cutlet