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Mutton Chops, with Vegetables

Where vegetables are to be had fresh from the garden, and in plenty, the following mode of cooking chops will be found economical, as well as wholesome and agreeable to the palate. Fry the chops, having first trimmed them into good shape, in butter, until half done, seasoning them with pepper and salt. Have ready by the time the chops are fried any seasonable vegetables--asparagus tops, peas, celery, carrots, turnips--all cut as nearly the same size as possible, and stewed in a little good white broth. Make a gravy with the butter in the pan, after frying a little shredded onion, thicken it with flour, and add it and the chops to the stewpan with the vegetables. Shake them well together over the fire until they are quite done, and serve with the sauce over and about the chops. Time, twenty minutes. Probable cost, 1s. per pound. Sufficient, two pounds for four persons.