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Fried Mutton Chops

Prepare the same as for broiled mutton chops, put them in a stewpan and cook; when done the hot fat must be poured away and a few tablespoonfuls of good stock, or water slightly warmed, and one tablespoonful of catsup or other flavoring added. Boil this stock up after removing the chops, and either pour it over them or serve separately.

Fried Mutton Chops, Soubise Sauce Peel two large Spanish onions, two carrots and two small turnips, and cut the carrots and turnips into small balls with a vegetable cutter. Boil them separately in salted water until tender. Trim off the fat from eight mutton chops, dip them in well-beaten egg and then in breadcrumbs that have been seasoned with salt and pepper; put a lump of clarified fat in a fryingpan, place it over the fire till blue smoke arises, put in the chops and fry them brown on both sides. Drain the boiled vegetables, chop the onions, put them in a saucepan, dredge them with flour and a little salt and pepper, pour in gradually one breakfast cupful of milk, stir it over the fire until it boils and thickens, then add two ounces of butter. Drain the cutlets and arrange in a circle on a hot dish, put the carrots and turnips in the center, pour the onion sauce round, and serve while very hot.

Mutton Chops, Maintenon Style Cut off some mutton chops of equal thickness, and butter them well. Chop some parsley, sweet herbs, and shallots very fine, mix well together and cover the chops with this. Put the chops in a pan and fry until three parts done, take them out, brush over with egg, sprinkle over breadcrumbs, and some more herbs if there is not sufficient adhering to them. Wrap each chop in buttered or oiled paper, put them in a pan and broil until quite done. Whole capers, with a little of their vinegar seasoned with cayenne, may be served with them, or some of the liquor from the chops, skimmed, and an equal quantity of veal gravy added and made hot, and then seasoned with a little lemon juice or vinegar, may be served in a sauceboat.