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Pork, Fresh, Stewed

Cut a spare-rib of any fresh lean pork into chops. Fry these in a little fat until they are lightly browned. Take them up, drain them, put them into a clean stewpan, and pour over them as much boiling water as will cover them. Let the liquid boil once more, then draw it to the side, and simmer very gently until the chops are done enough. Thicken the gravy with flour and butter, season with pepper and salt; boil a few minutes longer, and serve the pork on a hot dish with the gravy poured round it. Time, four minutes to fry the pork; three-quarters of an hour to stew. Probable cost, 10d. per pound.