Mix a quarter of a pint of thick brown sauce with one dessertspoonful of chutney, and one saltspoonful of made mustard, one saltspoonful of curry powder. Place some neatly trimmed shoulder of mutton chops in a dish, and cover them with the mixture and leave them for ten minutes; then take them up, flour them well, so that the mixture may adhere, and dip them into a beaten egg and cover them thickly with fine dry breadcrumbs (or omit the eggs and crumbs if preferred) and fry them at once in plenty of boiling fat. Put a little frill on each chop, and arrange them down the middle of a hot dish and surround with artichokes prepared thus: Peel and trim some artichokes, and cut them into rather thin slices, and fry them in boiling fat until they are brown and crisp.