fine
brown. When dine, take them up and place on a hot dish. If you wish a
made gravy, turn off the superfluous grease, if any, stir into the hot
gravy remaining a heaping spoonful of cold water or milk; season with
pepper and salt, let it boil up thick. You can serve it in a separate
dish or pour it over the chops. Tomato sauce is considered fine, turned
over a dish of hot fried or broiled chops.

FRIED MUTTON CHOPS. NO. 2.

Prepare the chops by trimming off all extra fat and skin, season them
with salt and pepper; dip each chop in beaten egg, then in rolled
cracker or bread-crumbs; dip again in the egg and crumbs, and so on
until they are well coated with the crumb. Have ready a deep spider
containing a pound or more of lard, hot enough to fry crullers. Drop
into this hot lard the chops, frying only a few at a time, as too many
cool the fat. Fry them brown, and serve them up hot and dry, on a warm
platter.

MUTTON CUTLETS. (Baked.)

Prepare them the same as for frying, lay them in a dripping-pan with a
_very_ little water at the bottom. Bake quickly, and baste often with
butter and water. Make a little brown gravy and turn over them when
they are served.

BAKED MUTTON CHOPS AND POTATOES.

Wash and peel some good potatoes and cut them into slices the
thickness of a penny-piece. The quantity of potatoes must, of course,
be decided according to the number of persons to whom they have to be
served; but it is a safe plan to allow two, or even three, potatoes
for each person. After the potatoes are sliced, wash them in two or
three waters to thoroughly cleanse them, then arrange them neatly (in
layers) in a brown stone dish proper for baking purposes. Sprinkle a
little salt and pepper between each layer, and add a sufficient
quantity of cold water to prevent their burning. Place the dish in a
very hot oven--oil the top shelf--so as to brown the potatoes in a few
minutes. Have ready some nice loin chops (say one--for each person);
trim off most of the fat; make them into a neat round shape by putting
a small skewer through each. When the potatoes are nicely browned,
remove the dish from the oven, and place the chops on the top. Add a
little more salt and pepper, and water if required, and return the
dish to a cooler part of the oven, where it may be allowed to remain
until sufficiently cooked, which will be in about three-quarters of an
hour. When the upper sides of the chops are a nice crisp brown, turn
them