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Pork Chops, Bucharest

Trim off the stalk and outer leaves of a very small, red, sound cabbage, then cut it into quarters and remove the inside stalk and finely slice it. Sprinkle over it one tablespoon salt, then repeatedly turnover with the hands until free from water. Place in a saucepan, with a carrot cut in quarters, one onion cut in half and a two-ounce piece of salt pork. Season with half teaspoon white pepper, moisten with a pint of water; cover the pan and let boil for ten minutes. Set to bake in the oven for one hour. Remove, take up the pork, carrot and onion, keeping the pork for to-morrow. Drain off the water, then add two tablespoons freshly grated horseradish; mix well and keep hot. Neatly trim and flatten six pork chops; season with a teaspoon salt and half teaspoon paprika, then roll the chops in flour, dip in beaten eggs and then in bread crumbs. Heat in a frying pan two tablespoons lard, place the chops, one beside another, in the pan and fry for eight minutes on each side. Place the cabbage in the centre of a large dish; arrange the chops over, pour a cream sauce around the dish and serve.