Cut a chop from a tenderloin of mutton, trim off a little of the fat and scatter a little salt and black pepper over the meat, then dip it into some warm butter (just sufficient to coat the meat) and put it aside for about an hour before it is to be cooked. Then put it on a hot gridiron which has been rubbed over with dripping and broil it over a clear brisk fire for about twenty minutes, allowing more or less time according to the thickness of the meat, and whether it is to be well done or not. For the first few minutes the gridiron should be placed very near the fire to close the pores of the meat, then it should be slightly raised and the chop allowed to cook until it is done. It should only be turned once and this after the expiration of half the time that is to be allowed for cooking; a broiled chop should be served directly it is taken from the gridiron, and it should be garnished with fried potatoes and slices of fried tomato.