Spanish Chops.
PPAKE six very thick cutlets. Make © a eut on the outer edge extending nearly through the lean meat. Stuff, dip in breadcrumbs, and fry in deep fat for five minutes. Drain on brown paper. For the stuffing mix six tablespoons of salt breadcrumbs, three tablespoons cooked ham, two _ tablespoons chopped mushrooms, two tablespoons melted butter, salt, and pepper. Fasten slit in chop with a small skewer. Serve with mushroom sauce.
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https://paperspast.natlib.govt.nz/periodicals/RADREC19280914.2.56.4
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Radio Record, Volume II, Issue 9, 14 September 1928, Page 15
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72Spanish Chops. Radio Record, Volume II, Issue 9, 14 September 1928, Page 15
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