643 | Mutton Chops, Breaded.
—Flatten six fine, thick mutton chops, pare nicely, and season with one tablespoonful of salt and a teaspoonful of pepper. Dip them in beaten egg, roll in fresh bread-crumbs, and place in a sautoire with one ounce of clarified butter. Cook four minutes on each side, and serve with half a pint of any hot sauce or garnishing desired.