Mutton Chops Broiled
The best steaks are those cut from the loin, about half an inch thick. Divest them of the bone, and remove the skin and fat. Then butter them slightly all over, before cooking. This will be found an improvement. The French go over them with salad oil, which is still better. Sprinkle on them a little pepper and salt. Having heated the gridiron well over a bed of very hot live coals, place it somewhat aslant, grease its bars with a little of the mutton suet, and lay on the steaks and broil them well; turning them three or four times, and seeing that they are not scorched or burnt on the outside, and red or raw when cut. Turn them with a knife and fork, or with steak-tongs, an instrument with which every kitchen should be furnished. To cook them well requires a clear glowing fire, without blaze or smoke. They should be done in about a quarter of an hour. When you take them up, turn them on a well-heated dish, and pour their gravy over them.
If onions are liked, mince one as fine as possible, and strew it over the steaks while broiling; or, boil and slice some onions, mix some butter among them, season them with pepper, and a little powdered mace or nutmeg, and serve them up with the meat on the same dish, or in a sauce-boat.