No. 61 Mutton-Chops
Take 1 dozen mutton chops. Take the bone out of the chop; shape it as it was before the bone was taken out. Pepper and salt them; place them in beaten egg and then in bread crumbs. Put them in a skillet of hot lard; fry a delicate brown. Half peck of spinach, picked and clean, must be put into boiling water. Let it boil ten minutes. Place in cold water in a pan; after getting cool squeeze perfectly dry. Chop very fine; mix a tablespoonful of flour in it, 1 tablespoonful butter, gravy of any kind, or colored water of burnt sugar. Place in a stewpan with pepper and salt and a little nutmeg. Cover closely for 10 minutes to cook, and then for 5 minutes more with cover off. Be careful not to let it burn. Put the spinach in the centre of dish and set the chops up all around it. Boil 3 eggs; cut them in quarters and put around the dish.