Potato Mutton Chops
Cut some nice chops or steaks from the best end of a neck of mutton. The loin will be still better. Trim off all the fat, but leave a small part of the bone visible, nicely scraped. Season them with pepper and salt, and fry them in butter or drippings. Have ready plenty of mashed potatos with which cover the chops all over separately, so as to wrap them up in the mashed potatos. Glaze them with beaten egg, and brown them with a salamander or a red-hot shovel. This is a nice breakfast dish.