When Chicken Is Expensive.

New Zealand Graphic, Volume XXXVI, Issue 22, 2 June 1906, Page 61

When Chicken Is Expensive.

You may not always have chicken, but if you will cook pork after the way seen among the Pennsylvania Germans you will not miss it.

Pork Chops with Cream Gravy.—Put the chops, salted, into an iron frying pan hot. but not greased. Let fry until they are touched with plenty of rich brown on both sides, but don’t allow the lean part to harden or crisp. You will need to loosen and turn them frequently, and. if they are fat. pour off part of the grease. After they are browned without a particle of scorching—which would be

fatal to the gravy—pour in a half cup of water, cover tightly, and turn down the gas until the water is cooked out. Remove chop-, add a tablespoonful of butter, and if there are six or eight of them pour in nearly a pint of rich milk. Put back the chops, cook a minute in the gravy, and serve. This makes the gravy richer and gives it more of the flavour which is so decidedly like chicken, but if preferred the chops may be kept dry and the gravy served in a boat.

Pork Chicken Pie.—To save time as well as the heat of the gas. prepare a double quantity of this meat with a superabundance of the gravy when cooking it. Scrape part of it hot from the frying pan into your baking dish, set it awav over the next day. fit it with a top crust of biscuit dough, and bake as you would chicken pie.