Mutton or Lamb Chops.
Cut off most of the fat and all the skin. A clean bone an inch in length will project from the smaller end when you have pared away the tallow and skin which would have cooked into rankness and leather.
Put as many chops on the broiler as it will conveniently hold, and broil as you would beefsteak. Cut into the largest to see if it is done. If it is, lay the chops on a heated dish set over a pot of boiling water; butter, pepper and salt them, and cover them up while you cook the rest.
Serve as soon as the last is cooked, as they lose flavor with standing.
Lay sprigs of parsley around the edges of the dish and scatter a few over the chops which must be arranged in neat rows, a small end next to a large.