Combination Lamb Chops

This is a mixed grill under another name, and it depends on getting four things to the table hot at the same moment. Read it as a sequence of quick broils rather than one operation.

• SaltspoonA saltspoon is a quarter teaspoon. The chops take half a teaspoon of salt and half a teaspoon of white pepper; the kidneys three quarters of a teaspoon of salt and a quarter teaspoon of pepper; the tomatoes half a teaspoon each of salt and sugar plus half a teaspoon of pepper.
• "Double broiler"Not a double boiler. It is a hinged wire grill basket that clamps food between two grids so the whole lot can be turned at once over coals. A preheated cast-iron grill pan or an oven broiler rack does the same job; turn the pieces individually.
• Brisk fireA hot bed of coals, or a domestic broiler element preheated fifteen minutes with the rack set two to three inches beneath it. Three minutes a side only works at that heat and only on chops around three quarters of an inch thick; thicker loin or rib chops need five to six minutes a side for medium-rare.
• Preparing the kidneysLamb kidneys arrive encased in a thin membrane that must be peeled off, and the pale gristly core at the hinge should be snipped out with scissors after halving. Some cooks soak them briefly in milk or salted water. Three minutes a side leaves them faintly pink at the centre, which is how they are meant to be; taken further they turn grainy and bitter.
• The baconThe recipe assumes it appears ready. Broil or fry the six slices first, then keep them warm while the chops and kidneys cook, since bacon under a hot broiler goes from limp to burnt in under a minute.
• TomatoesCutting a small round from each end removes the stem and blossom scars and probably leaves the halves a flatter base to sit on, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. Note that the recipe clamps them in the double broiler and turns them, giving three minutes on each side rather than cut side up throughout..and('simact') removed.the purpose of the trimming is inference, not stated.the purand direction of broiling is the recipe's own.'so they sit upright' is stated too firmly.'broil cut side up' contradicts 'three minutes on each side'.purpose and method both need softening.here is the corrected text: Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and likely gives the halves a flatter seat, though the recipe does not explain it. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the clamped broiler, so they are turned rather than kept cut side up.“Broil cut side up” is the note-writer's preference, not the recipe's instruction.The stated reason for the trimming is an inference.the trimming and the broiling direction should both be flagged as such.:the flat-base explanation is plausible but unstated, and the instruction to keep the cut side up contradicts the recipe's direction to broil three minutes on each side.]The purpose of trimming the ends is not given in the text.Corrected: Tomatoes -- Cutting a small round from each end removes stem and blossom ends and may give the halves a flatter seat, though the recipe does not say so. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side, so they are turned rather than held cut side up.]-,-,-]The reason for the trimming is unstated in the recipe.Corrected text follows: Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may leave the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. Note that the recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up throughout.oven and the sugar will caramelise on whichever side faces the fire.The correction is as follows.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.[END]Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.“Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.”-Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.Tomatoes -- Cutting a small round from each end removes the stem and blossom ends and may give the halves a flatter seat, though the recipe does not say why. Choose firm fruit; a ripe summer tomato will slump. The recipe broils them three minutes on each side in the double broiler, so they are turned rather than kept cut side up.
• Order of workBacon first and hold it, tomatoes second (they tolerate a few minutes standing), chops and kidneys last, straight from the fire to a warmed platter. Everything here loses its point once it cools.
• YieldTwo chops, one kidney, two bacon slices and two tomato halves per person: three servings as a substantial main course.