Panned Chops

If the fire is not clear so that you cannot broil the chops, you
must pan them. Take a frying-pan and make it very hot indeed; then
lay in the chops, which you have wiped and trimmed, and cook one
side very quickly, and then the other, and after that let them cook
more slowly. When they are done,--you can tell by picking open
a little place in one with a fork and looking on the inside,--put
them on a platter as before, with pepper and salt. If they are
at all greasy, put on brown paper in the oven first, to drain,
leaving the door of the oven open. Be careful not to let them
get cold.


Liver and Bacon

Buy half a pound of calf's liver and half a pound of bacon. Cut
the liver in thin slices and pour boiling water over it, and then
wipe each slice dry. Slice the bacon very thin and cut off the
rind; put this in a hot frying-pan and cook very quickly, turning
it once or twice. Just as soon as it is brown take it out and lay
it on brown paper in the oven in a pan. Take a saucer of flour and
mix in it a teaspoonful of salt and a very little pepper; dip the
slices of liver in this, one at a time, and shake them free of lumps.
Lay them in the hot fat of the bacon in the pan and fry till brown.
Have a hot platter ready, and lay the slices of liver in a nice
row on it, and then put one slice of bacon on each slice of liver.
Put parsley all around, and sometimes use slices of lemon, too,
for a change.