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Mutton Chops

Take chops from the best end of the neck, saw off about four inches from the top and the chine-bones. Cut away the skin and gristle from the upper end of the bone, which will give the cutlet a round, plump appearance. Sprinkle each chop with salt and pepper, and dip them separately into dissolved butter. Strew with bread-crumbs, and broil over a clear slow fire, that the crumbs may not acquire too much colour; or, oil each chop slightly, and broil over a brisk fire. A trimmed mutton cutlet of five ounces in weight will require about six minutes to cook. Time, with bread-crumbs, seven or eight minutes.