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Lamb Chops with Brown Sauce

Cut a few lamb chops about one-fourth of an inch thick, trim nicely, dip them in beaten egg, then roll them in a seasoning of finely minced parsley, a little salt and pepper, lemon peel, and a small quantity of grated nutmeg. Heat a large lump of butter in a deep fryingpan over the fire, then put in the chops, and fry until well browned. Put one tablespoonful of flour and a small lump of butter into a stewpan, stir over the fire, then pour in one-half pint of clear veal gravy, and stir until boiling; drain the chops, put them on a hot dish, stir in one wineglassful of red wine with the sauce, strain it over the chops, and serve.