Breaded Chops.
Mutton or lamb chops may be breaded and served with tomato or brown sauce. Have the chops cut an inch thick. Trim them, and season with salt and pepper. Dip them in beaten egg and roll in dry bread crumbs. Lay them in deep fat for six minutes if they are to be rare done, and for ten minutes if to be well done. Slices from the leg may be prepared in the same manner.