Jardinière

—cut two carrots and two turnips with a vegetable spoon and set on the fire with cold water and salt; boil gently till tender, and drain. Boil also in the same way, in another pan and till tender, two tablespoonfuls of green peas, or string-beans cut in pieces, and drain also. Then put carrots, turnips, peas, or beans, back on the fire, in the same pan with a little gravy and broth, enough to cover them, salt, and pepper; boil gently five minutes; then put the chops in after being fried as directed below; boil another five minutes; take from the fire, place the chops around the dish, one lapping over the other, and so that an empty place is left in the middle; turn the carrots, turnips, and peas, with the sauce in that empty place, and serve. Salt and pepper the chops on both sides; fry them in a little butter till about three-quarters done; then take off and put with the vegetables as directed above. They may be broiled instead of fried, which is better.