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Chops, Broiled

Mutton is the meat for chops, though lamb and pork also furnish excellent ones. A variety of dishes may be made from them, and they may be served with all sorts of sauces and vegetables. They are often cut from the best end of the neck and the fillet of the leg, but are best when taken from the middle of the loin. They should be cut not less than half an inch thick, and not over fat; if taken from the neck, the bones should be shortened. To broil chops trim them neatly, remove nearly all the fat, which may be rendered and made into good dripping, and pepper them slightly. Have a clear fire made of cinders. Make the gridiron hot, and rub it well with mutton suet. Put the chops upon it and place it slanting to prevent the fat dropping on the fire, and causing a smoke. If a blaze should arise, remove the gridiron for a moment, and strew a handful of salt over the fire. Turn the chops often till they are done, which will be in about eight minutes. Place them on a hot dish with a piece of butter about the size of a nut under each, and send mushroom ketchup to table with them. French cooks pepper and salt them, and brush some clarified butter over them before broiling, and this tends to keep in the juices. If it can be done, they are better sent to table one at a time, as they are broiled. Probable cost, 1s. to 1s. 2d. per pound.