Take chops or steaks from a loin of mutton, cut off the bone close
to the meat, and trim off the skin, and part of the fat. Beat them
to make them tender, and season them with pepper and salt. Make
your gridiron hot over a bed of clear bright coals; rub the bars
with suet, and lay on the chops. Turn them frequently; and if the
fat that falls from them causes a blaze and smoke, remove the
gridiron for a moment till it is over. When they are thoroughly
done, put them into a warm dish and butter them. Keep them covered
till a moment before they are to be eaten.
When the chops have been turned for the last time, you may strew
over them some finely minced onion moistened with boiling water,
and seasoned with pepper.
Some like them flavoured with mushroom catchup.
Another way of dressing mutton chops is, after trimming them
nicely and seasoning them with pepper and salt, to lay them for
awhile in melted butter. When they have imbibed a sufficient
quantity, take them out, and cover them all over with grated
bread-crumbs. Broil them over a clear fire, and see that the bread
does not burn.