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Show oMoo-oxxo-oox l Lamb Chops, Rolled in Bacon, Tasty OO0O0OOO0OO0O0OO000OHOOOCK)OO0O c--,, $i 1 I Wrapping Loin Lamb Chops in Bacon. j (Treparcd by the fnlio.l States rVparlmeyit , j o A Krit'uit uri'. WluHlitT sinule i r ilmiljlf. from I"in. ril'S or siior.lMor, :ihv;iys Iiuvo laml) ' ch'ips cut unifoni'ly tlii.-k, and tlie : frit romovoil. Poulilo i-lips nrp ofton foatr.rod hy "chop Ii om(is" ar.il grills iiocauso. tlioy ran ho coukoil to a ton-j ton-j dor Juicinosi without dnins out. They are especially good broiled over a coal or wood fire, but excellent results may he obtained illi t ho flame of a gas M ove, an elect ric gtlll, or a heavy skillet. I v.ublo loin chops may be honed, rolled, and wrapped in sliced bacon, FiiL'esis Ihe bureau of borne economies econom-ies of the United States Department of Agriculture. They may then be cooked by any preferred method. If a gas oven Is used, have the chops two or three inches below a moderate flame. Sear them on both sides. Then lower the flame and continue the cooking cook-ing at reduced temperature. Turn the chops, occasionally, hut do not prick the brown crust. Do not let tlie bacon '. scorch. It may be found more convenient, con-venient, after searing the chops under the flame, to transfer the broiler to a moderately hot oven (:i7."i degrees to 4K decrees Fahrenheit) ro finish the cooking. If the chops are to be pun broiled in a very heavy skillet heated sizzling hot, they may bo seared tjuickly first on both sides and then, with a rack slipped under them, finished in a moderately mod-erately hot oven. I'y either method, double loin chops from one and one-half one-half to two iiirhes thi'k require 2o to u0 minutes. Season with salt. pep,.er. arid butter, and serve "n a iioj ph-H'T the moment they n''u done to the right tu rii. |