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Broiled Mutton Chops

Cut the chops from the loin or from the rack and remove some of the fat if necessary. Sprinkle slightly with pepper, put them on a gridiron over a good clear fire, turning two or three times, and cook evenly. When done put them on a hot dish, sprinkle lightly with salt, put a small lump of butter on each and serve very hot. Garnish with sliced okras and stuffed egg plants. Broiled Mutton Chops, Brittany Style Pare six mutton chops, season with one tablespoonful of salt and pepper and pour a few drops of oil over each. Broil four minutes on each side, place on a dish and serve with one-half pint of puree of white beans mixed with two tablespoonfuls of hot meat glaze.

Broiled Mutton Chops, Provincial Style Flatten and pare nicely six mutton chops and season them with a little salt and pepper; oil slightly with sweet oil and then either boil or cook them in a stewpan for two minutes, on one side only, and lay them aside to get cold. Spread over them some provincial garnishing to about one-fourth inch in thickness and sprinkle with breadcrumbs mixed with a little grated Parmesan cheese. Place the chops carefully in a well-buttered pan, pour over them a little clarified butter and place in a very hot oven for five minutes or until of a good color. Serve with one-half pint of hot veloute sauce in a sauceboat. Broiled Mutton Chops, Soyer Take five pounds of saddle of mutton, cut and saw it crosswise into six pieces, flatten, pare, and trim them, season with one tablespoonful of salt and one teaspoonful of pepper. Broil them for six minutes on each side, then place them on a hot dish, and serve with a garnishing of a pint of fried potatoes placed around the dish.