646. Mutton Chops à la Napolitaine.
—The same as for No. 644, but substituting for the garnishing half a pint of hot Napolitaine (No. 195).
647. Chops Soyer, with Potatoes.
—Take five pounds of saddle of mutton, cut and saw it into six pieces crosswise. Flatten, pare, and trim. Season with one tablespoonful of salt and a teaspoonful of pepper. Broil them for six minutes on each side, then place them on a hot dish, and serve with a garnishing of one pint, or the equivalent, of fried potatoes (No. 993) around the dish.