2 1/2 to 2/3 lbs. loin of young pig not skinned
3 oz. lard
3 servings baked potatoes
3 servings mixed salad
1 oz. flour
Salt

Cut 10 equal chops of the meat, pound, and score edges. Sprinkle with salt and dip into flour on both sides before frying to a crisp red- brown. Serve with baked potatoes and mixed salads (bettrott, green paprika, and cole slaw.