tions for Broiled Beefsteak (see p. 142). When loin chops are used, remove flank and reserve for soup making. The loin chop contains meat on either side of bone and corresponds to the Porterhouse steak in the beef creature.
Pan Broiled French Chop.
Select rib chops, and scrape the bone clean nearly to the lean meat, thus making French chops. Put in a hissing-hot frying-pan rubbed over with fat. Sear on one side, turn and sear other side. Cook six minutes if liked rare, eight minutes if liked well done. Turn often while cooking, using knife and fork, that the surface may not be pierced, as would be liable if fork alone were used. Let stand around edge of frying-pan to brown outside fat. When half cooked, sprinkle with salt. Drain on brown paper, remove to serving-dish, spread with soft butter, sprinkle with salt, and stack around a mound of mashed potato, potato balls, or green peas. Trim each chop bone with a paper frill.
Broiled Sweetbread.
Put sweetbread in bowl, cover with cold water, and let stand one hour; drain, remove fat, pipes, and membrane. Cook in boiling salted acidulated water twenty minutes, allowing one-half tablespoon each salt and vinegar to a pair of sweetbreads, then drain again and plunge into cold water.
Sweetbreads cooked in this way are called parboiled sweetbreads. This is the first step taken, no matter in what way sweetbreads are to be prepared.
Remove sweetbread from cold water, dry on a towel, split one-half sweetbread lengthwise, sprinkle with salt and pepper, place on a greased fine wire broiler, and broil over a clear fire. As soon as sweetbread is heated, brush sparingly with melted butter, first on one side, then on other. For serving, spread with soft butter, sprinkle with salt, and garnish with parsley.
