Loin of MUTTON, pepper and salt, a small piece of butter. Cut the chops from a tenderloin of MUTTON, remove a portion of the fat, and trim them into a nice shape; slightly beat and level them; place the gridiron over a bright clear fire, rub the bars with a little fat, and lay on the chops. While broiling frequently turn them, and in about eight minutes they will be done. Season with pepper and salt, dish them on a very hot dish, rub a small piece of butter on each chop, and serve very hot and expeditiously. Nice with tomato Sauce poured over them.
The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)