Take chops or steaks from a loin of MUTTON, cut off the bone close to the meat, and trim off the skin, and part of the fat. Beat them to make them tender, and season them with pepper and salt. Make your gridiron hot over a bed of clear bright coals; rub the bars with suet, and lay on the chops. Turn them frequently; and if the fat that falls from them causes a blaze and smoke, remove the gridiron for a moment till it is over. When they are thoroughly done, put them into a warm dish and butter them. Keep them covered till a moment before they are to be eaten.
When the chops have been turned for the last time, you may strew over them some finely minced onion moistened with boiling water, and seasoned with pepper.
Some like them flavoured with mushroom catchup.
Another way of Dressing MUTTON chops is, after trimming them nicely and seasoning them with pepper and salt, to lay them for awhile in melted butter. When they have imbibed a sufficient quantity, take them out, and cover them all over with grated bread-crumbs. Broil them over a clear fire, and see that the bread does not burn.
Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
The Whole Science and Art of Preparing Human Food. (Year 1840)