| Show SELECTING VO AND A COOKING CHOPS j 1 i Jf 1 Cut Too Thin They Are I r Liable to Dry Out III 1 PT b bj by th United Stale StaIn De F of or I JOe Doesn't nf jour our family faintly enjoy chops chOIS tOI for II change For dinner 41 n t you can cun serI ser servo I any jiny fly kind of ot Jamb iamb chops chops loin loin or rib rib 1 to thunder or leg or leg or th the corresponding t of or mutton It If It is cuts cut sold J In your our 1 Juu markets or the veal yeal chops from lit ril rib D or loin loth Whether you broil or pun pan I broil them If 11 the chops are ure selected n fi good grade of from meat ment and are cooked with care to retain retail their sf jie-sf ne S and tenderness the tIie they will have e u e flavor and characteristic quality fly ity unexcelled b by an any cut of meat In Itt l buying uI I chops it is I well to have ha them the cul cut to or order er otherwise they may mayhe he C cot o thin that hat t they t toughen and dl try dry jUt UL I In fl L Tile I lie ht r has 1115 to Lii I tie public demand Hud and m many ny of ot l lIl his ls lL eus mt rs want ti large Jare arge number of ot ort t from roll any given weight rather J thui a 8 few thick Juicy ot ones es In cut tine rib and T bone cho chops s the Ule width h of the bone lonc may JUay well be the tite guide c cuttin cut cut- t. t tin one nc chop chup to 10 each ach rib or ur eu each h section sec see linn tion of the bone butte in the loin J or er 1 r i cuts the thickness should be he at l least sf t three of Ut t nn inch inCi hl Whichever kind of tc chops IW g you JOIl choos choO t v JUKI no U matter wh which in method 1 of t tU cookIng cook cook- ju Ing IOU jou use piau plan to fo serve e your dinner diane the nt Dl moment ment the chops nr ar are done so loll ii I that hint they will vIII be piping hot Of j I ourse you Jou will see that th the dinner 1 plates are nor hot loo tuo An AIt Any a attempt lo to I keep chops warm after they are ule tl done n no jo to o a U turn toni usually results in overcooking overcook overcook- In ing them 01 or making making- th them m greasy I Lamb Lamb and lind veal nl chops are lI usually preferred well done but not dry A r nm rare mutton chop ChOl is Ig often expected Hoth lamb Jamb and mutton chops have so 1 much surrounding fat that they are re usually broiled or pan broiled rather titan than fried More Iole or 01 less superfluous G fat and und skin Is even en then then trimmed from them before beCore they are cooked I The flie chief chiet point about any method oto of ot o cooking chops is to sear the outside 1 at lIt once at lit a high temperature to prevent pre pre- vent nut the Juices from front escaping To iii broil chops in a 1 gas oven o put them on the rack in the Ule pan that slides sUrles under the tl rne and turn them several sc times f Many an people think that a chop broiled over live JIve coals or a wood fire has hns no equal For Tor this a n greased wire broiler broil broil- t er Is used Pan broiling Is d d' d f ie 1 In lii a heavy Iron skillet heated hot lint S The fILe chops are ule put in turned as soon 1 as the under tinder surface is M seared on the lie theother a other other- sf side le lh II uril th them m often en lifting them between r JI two forks fOlles to f avoid p r illg tile the lie surface and l the m meat ri Juice Tile Veil They will willI I Jl rl I I j 4 L. L f t H i t r 1 I J I I J Shoulder Lamb Chops done In Jn 10 or 12 2 I minutes Serve promptly on oil u hot platter with or without a 8 tomato onion union or brown 1 I Chops like broiled steaks I t should be bc t seasoned Reasoned when eaten rather 1 luau thun J durI during the cooking because salt I f draws vs out the Juices c jim n are lire the tile rib chops chop i I have had hud u all superfluous skin and il Hank trimmed closely from th the bone bulle The butcher usually does this J o They are ale used for fOI formal 1 occasions with a It hittl little paper frill concealing the i scraped 1 bone which sometimes chars charson un on looking For the ordinary family dl hillier ier ner how however hower I er French chops are not hot n economical selection As I s veal cul chops have much less tat fat in Iii i I Proportion 1 to lean meat than titan lamb Iamb I they are ure likely to dr I. I dry out con con- before they lire cooked unless 1 if egg and ond bread brend protected by bJ a coating veal eal crumb Choice however Is ills 13 Wu vay It Is excellent lulled culled 1 In You Von a veal cal Jou fry fl fry It t lu deep delP rut itt or oi shallow to V your our I e fin yea Vea IS Ls dry that i it mM must t be bC l e 5 S' S which tyl ST 1 b by n it l jl th develop elop tenderness such uch v vAt Fo FOI i. i season on- on rill dip III it Itin iu in Hour flour then n cook It I In Callow shallow a and fat ernst is i until It n iT led on both hoth Ild lil 1 hot i l t t water ster and anti simmer Shiftier sides Tl Then I the meat slowly ly until tender It will he be stir SUI I by bJ a rich I brown gives hes a u much lunch gruy gravy This tast tastier meat mat another dish thai method some ome housekeeper U use u-e e ii In which the l they thie first parboil ll auth the veal eal vealA then lien dip It In Ii eg and flour and brown lown It lii In Cut A Utile little liked more seasoning Is usually with real enl than Before with oth other r chop chops dipping fu to tile the e J crumbs e egg and or in flour our sprinkle each chop J I Ii i- i 4 I l S SI I- I I I I 4 L 4 0 I Loin Lon Lamb Chops Chopa on both s sides des with a few drops o of lemon Worcestershire sauce and If It you ou like onion Juice as w well l as salt and pepper A tomato sauce is Is- Is often served ser with veal Mint or r currant jelly goes goes especial ly y well with lamb Jamb chops |
