Put in a frying-pan a tablespoonful of cold lard and butter mixed; have some fine MUTTON chops without much fat; trim off the skin. Dip into wheat flour, or rolled cracker, and beaten egg, then lay them into the hot grease, sprinkle with salt and pepper, fry on both sides a 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.
The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)