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Braised Chops

(Poland.) Trim 7 chops, fry in butter, and let them cool. Make a forcemeat of 1/4 pound bacon, 1/2 pound calf's liver, some bread-crumbs, 1 carrot, 1 onion, 1 bayleaf, parsley, salt, and pepper. Chop these well and cook for 10 minutes, rub through a sieve, coat the chops on both sides with it. Cover each with buttered paper and braise, in the oven, basting with 1/2 cup of brown sauce or stock. Take off the paper, strain the sauce around, and serve with a border of fried potatoes.