Cut some rounds about the size of a twenty-five cent piece from the slices of mutton, fry them in hot drippings with a few slices of onion until they are evenly browned on both sides, and then stew the meat in thick brown sauce for two hours, and serve the collops surrounded by a border of mashed turnips.

Chops in preparation for Cooking. On the right, as received from the butcher. On the left, with excess of fat removed, together with a portion of flesh near tip of the bone. It is at this point that the paper-frill will be fixed when the chop is about to be served.

Mutton Chops

Divide two pounds of best end of the neck of mutton into chops, trim off all the fat, chop the bones so that they are all the same length and scrape them until they are quite bare up to where the meat begins. Flour the chops and dip them into beaten egg, then cover thickly with fine dry breadcrumbs, which have been seasoned with salt, pepper and nutmeg, and press them lightly between the hands and let them stand for about twenty minutes before they are fried. Dish up the chops on a low wall of mashed potatoes, fill the center with macaroni and celery prepared according to the directions given below and pour some brown gravy round the dish. Boil a small quantity of large pipe macaroni and a stick or two of celery until they are tender, then cut them up into small pieces and mix them with some thick white sauce which has been flavored with a little grated cheese. A small cauliflower, divided into little branches can be substituted for the macaroni.

Mutton Chops

Trim and roll in a little butter, salt and pepper. Put in a small paper bag, seal up, and place on grid. Allow six minutes in oven (350 Fahr.).

Mutton Chop

Treat in the same way as above. Allow twelve minutes in a very hot oven (350 Fahr.).

Mutton Chops With Mashed Potato

Trim all the fat from some neck of mutton chops, and scrape the bone. Melt an ounce of beef dripping in a stewpan, then put in one large or two small onions cut into rather thick slices, the carrot and half a medium-sized turnip (also sliced) and a few pieces of parsley. Arrange the chops on the vegetables, put a piece of greased paper over them, and fry them gently for ten minutes; then pour in (under the paper) about a quarter of a pint of stock (or water) and let the chops simmer for forty minutes. Take them from the stewpan, and press them between two flat dishes, or baking sheets, with a weight on top until they are cold, then dip them into beaten egg, and cover them thickly with fine, dry, breadcrumbs, and after leaving them for about half an hour fry the chops in plenty of boiling fat until they are a delicate golden brown. Mash some potatoes, mix it with a little milk, season it with salt and pepper, and beat it with a wooden spoon until it is light and creamy; then arrange it in the form of a low bank, about two inches in width and three inches in height straight down the middle of a hot dish, smoothing it with a knife so that it is perfectly compact and even, make eight little slits (or divisions) in the surface of the potato (or as many divisions as there are chops); take up one chop at a time by the bone and press it lightly into one of the divisions of the potatoes so that it stands firmly but in a slightly slanting position; when all the chops are arranged in the same way, put a little frill on the end of the bones and pour some thick brown sauce round the dish. The above is an excellent method of ensuring chops being tender.

Triple Chops (Mutton)

Take three mutton chops, place the best one in the middle and tie in a bundle. Then place them upon the grill over a good fire and turn the bundle frequently so that all the gravy may soak into the middle chop. When the two outside ones are over-cooked throw them aside and serve the middle one.

The outside chops can be used in the stock pot as well as in other ways.