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Broiled Veal Chops

Cut off a number of chops, trim off the fat, and beat them till quite tender. Put them into a pan, pour over enough boiling water to cover, place the lid on, and stand the pan at the side of the fire where the chops can be allowed to simmer gently until done. When about three-fourths cooked, sprinkle over a small quantity each of pepper and salt. When done, remove them from the pan, dry them in a cloth, spread a little butter over them, brush them over with egg, and then sprinkle over some bread or cracker crumbs. Place them on a baking-sheet in the oven, and when they are nicely browned arrange them on a dish round a pile of mashed potatoes, and serve.