Egg Chops (Historical Recipe)

1. Prepare Egg and Ham Mixture: Chop the 6 hard-boiled eggs very fine. In a large bowl, mix them thoroughly with the 1/2 pint of finely chopped cooked ham. Add the 1 tablespoonful of chopped parsley, 1 teaspoonful of onion juice, 1 dash of cayenne, and 1 dash of white pepper. Mix well to combine all ingredients.

2. Make the Thick Sauce: In a separate saucepan, rub the 2 level tablespoonfuls of butter and 4 level tablespoonfuls of flour together to form a smooth paste (a roux). Gradually add the 1/2 pint of milk, stirring constantly with a whisk, until you have a smooth, thick sauce. Bring it to a gentle simmer, continuing to stir, until it thickens. Remove from heat and stir in the 1/2 teaspoonful of salt.

3. Combine and Chill: Add the prepared thick sauce to the egg and ham mixture. Mix thoroughly until all ingredients are well combined and the mixture is cohesive. Turn the mixture out onto a plate or shallow dish, spread it out, and allow it to cool completely. Once cool, cover and refrigerate for at least 1-2 hours, or until the mixture is firm enough to easily handle and shape.

4. Form the Chops: When the mixture is cold and firm, take portions of the mixture and form them into 'chops' about the size and shape of an ordinary mutton chop. This typically means an oval or teardrop shape, thicker at one end and tapering slightly.

5. Bread the Chops: Prepare a breading station: one shallow dish with the egg beaten with a tablespoonful of water, and another with fine bread crumbs. Dip each formed chop first in the beaten egg mixture, ensuring it's fully coated. Then, carefully cover each chop completely with bread crumbs, pressing gently to ensure the crumbs adhere well.

6. Fry in Deep Fat: Heat deep fat (vegetable oil or similar) in a deep pot or Dutch oven to approximately 175°C (350°F). Carefully place the breaded egg chops into the hot fat, frying them in batches to avoid overcrowding. Fry for 3-5 minutes, turning occasionally, until they are golden brown and crispy on all sides.

7. Drain and Serve: Using a slotted spoon or spider, carefully remove the fried egg chops from the hot fat and place them on a wire rack lined with paper towels to drain any excess oil. Serve hot with either a side of tomato sauce or a brown sauce (such as a simple gravy or a steak sauce).