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Meats (Cut the chops about an inch)

Cut the chops about an inch thick from the end of the haunch or the best end of the neck, flatten them a little with a cutlet-bat, trim them without waste, season with pepper and salt and broil them on a gridiron over a clear fire of moderate heat, turning them over every 3 minutes while on the fire; when done through with their gravy in them, lift them carefully off the gridiron without spilling the gravy that may be swimming on the surface, dish them up with a little rich brown gravy under them , and serve some currant jelly or venison sweet sauce separately in a boat.

Fricassee of Chickens with Mushrooms, etc. serve. tons of fried bread cut in the shape of hearts, and the form of olives, crayfish-tails, button-onions, or