Mutton and Lamb Chops

Ingredients

• ten seconds
• one inch thick
• salt
• pepper

Directions

1. Broil the chops over hot coals, turning every ten seconds, the same as steak, thus searing over the chops and keeping the juice inside. When the meat looks puffy it is done. It requires ten minutes to broil chops one inch thick; if liked rare, eight minutes. Place on a hot platter, season with salt, pepper and butter, garnish with points of toast and a little pars- ley or watercress, or with peas, French-fried potatoes, potato balls or straws.

2. French Chops. — Have the meat and fat scraped from the bone. When served, the bone is usually cov- ered with a ruffle.

Nutrition, whole recipe (rough)

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.