Mutton Chops.

Wipe with a wet cloth; remove the skin and extra fat; have a frying-pan hissing hot, without any fat; put in the chops and cook one minute, turn, and sear the other side; cook more slowly until done, five minutes if liked rare. Stand them up on the fat edge to brown the fat, without overcooking the meat. When nearly done sprinkle a little salt on each side. Drain on paper, and serve hot.

Breaded Chops.

Chops may be dipped in egg and crumbs and fried in deep fat for about five minutes.

Stuffed Chops.

Remove the bone and tough portion from six chops cut from the loin or ribs. Make a dressing of stale bread crumbled, highly seasoned with salt, pepper, cayenne, and a little powdered thyme, moistened with melted butter, one well-beaten egg, and enough hot water to make it spread easily. Lay the chops in a dripping pan with some of the surplus fat under them. Spread the dressing smoothly all over the top of each, place them in a hot oven, and bake about twenty minutes or until brown. Or divide the chop nearly through to the bone and put the stuffing between the two layers of meat.

Shoulder Of Lamb Or Mutton.

Remove the shoulder blade, back and leg bones, any fine crumbs of bone or stringy membranes. Wipe and rub slightly with salt. Stuff or not as preferred. Roll or fold into shape and tie securely. Put it into boiling salted water to cover, remove the scum as soon as the water boils again, then turn the meat over and skim again. Let it cook gently. When it is nearly tender remove it from the water, drain it, and place it in a baking pan. Dredge with salt, pepper, and flour and brown under the broiling burner, or bake until brown and crisp on the surface. Baste occasionally with some of the fat and water from the kettle and dredge with flour after basting. The whole process will take from two and a half to three hours.

When the meat is sufficiently browned remove it to a hot dish, take out the strings from the meat, and in serving cut at right angles with the back edge.

The bones and remainder of a fore-quarter will furnish material for a soup or stew.

Curry Of Mutton.

Cut two pounds of lean mutton into small pieces and brown them in hot fat; put them in a curry sauce and simmer until tender. Place the meat on a hot dish and arrange a border of boiled rice around the meat. Slices of cold cooked mutton may be used instead of the fresh meat. Veal curry is prepared in the same manner.