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Chops, Fried

Prepare the chops as before. Brush each chop with beaten egg, and cover them with finely-grated bread-crumbs. Put a good slice of butter into the frying-pan, and when it is melted, place them in it. Turn them two or three times, and when they are nearly ready, sprinkle salt and pepper over them. Fry them over a clear fire not less than ten or more than fifteen minutes. When they are taken up lay them for a moment or two on blotting paper, to absorb the fat. Make some good melted butter, and stir into it, when boiling, two table-spoonfuls of finely-minced pickled gherkins. Probable cost, 1s. to 1s. 2d. per pound. One chop will be sufficient for each person.