Chop Talk
May, 1961
The word "chop," if it doesn't suggest cherry trees or suey, usually brings to mind the ubiqultous broiled lamb chop – a morsel both quickly prepared (brown, tukn, brown, serve) and quickly devoured. But "chop," in the generic sense is an immense continent of measure, comprising the entire succulent expanse of an animal's tender mid section – region with which every self respecting trencherman should become intimately acquainted.In deepening this rather one sided out neverthe...
