Braised Mutton Chops

Cut the chops off a rack of mutton without flattening them, remove a part of the flat bone at the end, also a part of their fat. Put them in a stewpan with the pieces cut off them, add three sliced onions, a bunch of parsley and a small quantity of carrots; season with spice and salt, add four or five tablespoonfuls of broth to braise them. When they are well done remove and place on a strainer to drain and cool. Pass the liquor through a fine sieve and reduce it to a glaze, place the chops in this and dish in a circle, with the onion sauce poured in the center.

Mutton Chops Breaded And Sauted

Flatten eight thick mutton chops, pare nicely and season with one tablespoonful of salt and one teaspoonful of pepper. Dip them in beaten egg and roll in sifted breadcrumbs, place in a sautepan with an ounce of clarified butter. Cook for four minutes on each side, and serve with one-half pint of any sauce or garnishing required.

Broiled Mutton Chops

Cut the chops from the loin or from the rack and remove some of the fat if necessary. Sprinkle slightly with pepper, put them on a gridiron over a good clear fire, turning two or three times, and cook evenly. When done put them on a hot dish, sprinkle lightly with salt, put a small lump of butter on each and serve very hot. Garnish with sliced okras and stuffed egg plants.

Broiled Mutton Chops, Brittany Style

Pare six mutton chops, season with one tablespoonful of salt and pepper and pour a few drops of oil over each. Broil four minutes on each side, place on a dish and serve with one-half pint of puree of white beans mixed with two tablespoonfuls of hot meat glaze.

Broiled Mutton Chops, Provincial Style

Flatten and pare nicely six mutton chops and season them with a little salt and pepper; oil slightly with sweet oil and then either boil or cook them in a stewpan for two minutes, on one side only, and lay them aside to get cold. Spread over them some provincial garnishing to about one-fourth inch in thickness and sprinkle with breadcrumbs mixed with a little grated Parmesan cheese. Place the chops carefully in a well-buttered pan, pour over them a little clarified butter and place in a very hot oven for five minutes or until of a good color. Serve with one-half pint of hot veloute sauce in a sauceboat.

Broiled Mutton Chops, Soyer

Take five pounds of saddle of mutton, cut and saw it crosswise into six pieces, flatten, pare, and trim them, season with one tablespoonful of salt and one teaspoonful of pepper. Broil them for six minutes on each side, then place them on a hot dish, and serve with a garnishing of a pint of fried potatoes placed around the dish.

Fried Mutton Chops

Prepare the same as for broiled mutton chops, put them in a stewpan and cook; when done the hot fat must be poured away and a few tablespoonfuls of good stock, or water slightly warmed, and one tablespoonful of catsup or other flavoring added. Boil this stock up after removing the chops, and either pour it over them or serve separately.

Fried Mutton Chops, Soubise Sauce

Peel two large Spanish onions, two carrots and two small turnips, and cut the carrots and turnips into small balls with a vegetable cutter. Boil them separately in salted water until tender. Trim off the fat from eight mutton chops, dip them in well-beaten egg and then in breadcrumbs that have been seasoned with salt and pepper; put a lump of clarified fat in a fryingpan, place it over the fire till blue smoke arises, put in the chops and fry them brown on both sides. Drain the boiled vegetables, chop the onions, put them in a saucepan, dredge them with flour and a little salt and pepper, pour in gradually one breakfast cupful of milk, stir it over the fire until it boils and thickens, then add two ounces of butter. Drain the cutlets and arrange in a circle on a hot dish, put the carrots and turnips in the center, pour the onion sauce round, and serve while very hot.

Mutton Chops, Maintenon Style

Cut off some mutton chops of equal thickness, and butter them well. Chop some parsley, sweet herbs, and shallots very fine, mix well together and cover the chops with this. Put the chops in a pan and fry until three parts done, take them out, brush over with egg, sprinkle over breadcrumbs, and some more herbs if there is not sufficient adhering to them. Wrap each chop in buttered or oiled paper, put them in a pan and broil until quite done. Whole capers, with a little of their vinegar seasoned with cayenne, may be served with them, or some of the liquor from the chops, skimmed, and an equal quantity of veal gravy added and made hot, and then seasoned with a little lemon juice or vinegar, may be served in a sauceboat.

Mutton Cromeskies

Trim off the skin and fat from some cold mutton and mince the lean finely; place one ounce of butter in a stewpan with one tablespoonful of flour, stir over the fire until well mixed, then pour in gradually a good one-half breakfast cupful of nicely flavored stock. Stir it until boiling, then put in the mince with a moderate quantity each of chopped thyme and parsley, salt and pepper to taste, and sprinkle on a little grated nutmeg. Let it heat slowly at the side of the fire, then stir in the beaten yolk of an egg. Cut some slices of mutton fat about two and one-half inches long and two inches wide, place a small bit of the mince on each and roll them up tightly, tying them round with fine twine. In the course of an hour's time dip each of the cromeskies in good frying batter, place them in a stewpan with plenty of boiling fat and fry until lightly browned. Drain the cromeskies as free from fat as possible, pile them on a hot dish over which has been spread a folded napkin, garnish with a border of fried parsley, and serve.