82. Mutton Dressed Like Venison

Hang a leg of mutton and let it freeze. Then cut from it slices about a quarter of an inch thick, cook them at the table in a chafing dish with butter and currant jelly,.and salt and pepper to the taste.

83. Mutton Chops

Trim your mutton chops, take off the loose fat, and heat your gridiron; grease the bars, put on the chops over clear coals, turn them frequently, and when done put them in a dish, butter them well and, season with pepper and salt. They may be served with slices of lemon.

84. Mutton Chops With Lemon

Wash the chops, wipe them dry, grease the bars of your gridiron, and broil them over hot coals. When they are done lay them on a dish and season them with pepper and salt, and baste them with butter; peel and slice lemons, lay a slice on each chop and send them to the table.

This is the French method of serving them.