Show S Chops for Broiling Should Be Th Thick ck r S 1 C CI Cn S I n S 4 C L r 5 kr C Lamb chops from Me the loin contain somewhat more e meat met than those from the rib section They are best rhen cut about an inch thick These chops are broiled with only one turning They are shown here herewith with an accompaniment of of onion onon to m mato to and green pepper topped by steamed rice S. S If You Yearn to Learn Just How to Buy And Cook Chops Her Heres Here's s What to Do By E. EMILY LY CONKLIN LIN Lamb pork and ve veal l chops are re all delicious and easily prepared though they are not are not all cooked Inthe In Inthe inthe the same way Lamb chops are among the quickly cooked meats and whether they are cut from front the rib section or the loin they are suitable for broiling or pan broiling Pork chops are cooked by braisIng braisIng braising brais brais- ing because this slower longer cooking Is best to bring out the full flavor of pork Veal chops are also braised That Is because veal being the flesh of an immature animal is is' lacking in fat and therefore therefore there- there fore lore would become too dry If broiled Lamb chops are the first thought with many cooks when planning their company luncheons or dinners dinners dinners din din- ners or quickly prepared home meals And certainly there is no nomore nomore nomore more delicious food than a perfectly perfectly perfectly per per- broiled lamb Iamb chop Loin Join Lamb C Chops p Lamb chops are cut both from the he rib and the loin section Loin chops are are compact They contain shaped heT he T- T That hat ed bone and the large Jarge and small muscles They should be becat becht becot cot cat from three three fourths fourths to one Inch or more In thickness Usually they are cut a little thicker than the rib chops The so English lamb chops are also cut from the loin but they hey are cut across the undivided loin oin or are about twice as thick as the ordinary lamb chop Sometimes Sometimes Some- Some I times imes half a kidney is broiled with the he chop the flank ends of the chop wrapped chop wrapped around it Sometimes Sometimes Some- Some times imes the kidney half is cooked separately Rib Lamb Chops A ri rib chop contains part of the rib bone and the single eye mus mus- cle Th The chops should be cut not less ess than three-fourths three of an Inch thick hick Two To chops are a a. serving for forone forone one one person The meat may be removed removed removed re re- re- re moved from the ends of the rib chops chop and a paper frill placed thereon for added style and dain- dain tn iness ss These are c called Frenche Jamb iamb chops Shoulder Lamb Chops Chops may may also be cut from thE lamb amb shoulder These are economIcal economical econom- econom Ical cal cuts cues and the meat Is just as aswell aswell well veil flavored and tender as rib or oin loin chops and they are broiled and served in the same way The usual rules for broiling are followed in cooking lamb chops whether rib loin or shoulder chops hops Pictured red are broiled loin chops served with an accompaniment of slices of onions tomatoes and andreen green green reen peppers topped by steamed I pee rice Broiled Lamb Chops Select loin rib tib or or shoulder chops Thoroughly preheat the broiler place lace the hops on a rack so that there here is isa a distance of about three thre inches s b between tween the top of the chops hops arid arid the source t. t Turn the tie oven regulator to broil If the he distance between chops and heat leat must be beless less than three inches reduce educe the temperature accordingly accord- accord When on one one side is nicely browned season with salt and peper pepper pepper pep- pep per er turn and finish cooking on the second side Chops cut three- three quarters quarter of an inch thick require 10 0 to 12 minutes For v Variety spread the chops when cooked with Roquefort cheese heese mixed to a a. paste with cre ream cream m Or while the chops are S sizzling hot spread the them with mint jelly elIy made tart by the addition of ofa a l vinegar Veal Vell Chops Veal cl chops ps are popular with many homemakers and may be served many inmany tasty ways Veal chops are cut from the loin and arid the fib rib sections of the animal Loin chops co contain contain- a shaped T-shaped bone a large muscle and tenderloin and anda a narrow flank end Veal kidney chops are loin chops which contain a portion of the kidney Rib chops contain the rib bone and a single muscle These chops I may be lik like lamb rib chops Veal chops are best when cut from three fourths to one inch thick As explained above veal chops are cooked by braising The usual method Is to dredge them with flour and brown them well wen on both sides in hot lard Then they are seasoned and a little water or other liquid is added to the pan and the chops are cooked slowly on top of the range or in a moderate nod mod erate oven Breaded veal chops are especially especial especial- ly good |