Egg Chops

A historical recipe from Many Ways for Cooking Eggs, by S. T. Rorer.

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A historical recipe

Many Ways for Cooking Eggs, by S. T. Rorer. Project Gutenberg eBook #6429.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 3 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

6 hard-boiled eggs 1/2 pint of finely chopped cooked ham 1/2 pint of milk 2 level tablespoonfuls of butter 4 level tablespoonfuls of flour 1 tablespoonful of chopped parsley 1 teaspoonful of onion juice 1/2 teaspoonful of salt 1 dash of cayenne 1 dash of white pepper Chop the eggs very fine, mix them with the ham;
add the parsley, onion juice and pepper.
Rub the butter and flour together and add the milk.
Stir until you have a smooth, thick sauce, then add the salt;
mix this with the other ingredients and turn it out to cool.
When cold form into a chop about the size of an ordinary mutton chop.
Dip first in egg beaten with a tablespoonful of water, then cover carefully with bread crumbs and fry in deep hot fat.
Serve with either tomato or brown sauce.