These must be nicely trimmed, only about the third of an inch of fat left on the outside; and, if they are loin chops, the soft flap end turned round, horseshoe fashion; if rib chops, cut an inch and a half of the meat from the bone and scrape it.

Egg and crumb them (see directions), and drop them into very hot fat. Mutton chops will take one minute to cook, lamb chops two minutes. If the fat has been properly hot, the former will be a rich brown outside and pink within, in that time. The lamb chops require to be well done.

The chops may be laid round a mound of green peas, string beans, or mashed potatoes.