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Classic
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page 39
Pork chops.
Pork chops are usually fried, but if broiled, trim off most of the fat, and the
meat for three inches from the small end, neatly; cook them thoroughly through,
turning frequently; put on a hot platter; salt, pepper, and if most of the fat
has been removed, butter them. Garnish the platter with sprigs of parsley around
the edge.
Roasted ribs.
After trimming off the rough ends crack the ribs through the middle, rub with
salt and pepper,
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