Breaded Mutton Chops.
Trim the chops from fat and skin, leaving a bit of bone clean at the end of each. Beat up a raw egg; dip the chops in this—having peppered and salted them; roll in cracker-dust, and fry brown in good dripping or sweet lard. Drain, and arrange in rows upon a hot dish, the large end of each overlapping the small end of the next. Garnish with parsley.