Plain Mutton Cutlets and Mutton Chops

For plain cutlets use racks of mutton, having the meat tender and well-matured, suppress the skin covering the fat, shorten the rib bones and divide into equal-sized cutlets make a handle to the cutlets by removing the fat from about one inch of the end and scraping the bone clean, when nicely pared they should each weigh about four ounces. Salt the cutlets, baste with oil and range them all on the same side on the broiler; they take from eight to ten minutes to cook. When done, dress them on a dish, pour over a clear gravy (No. 404) and trim each chop with a paper frill (No. 10).

Mutton Chops are cut either from a loin or half saddle of a sheep split lengthwise in two. These chops should be cut rather thick, each one about an inch and a half and then flattened to an inch. Pare and season with salt, baste with oil and broil for about twelve minutes, dress and serve very hot.