Breaded Mutton Chops—Baked.
Trim the chops neatly and put aside the bones and bits of skin for the sauce for macaroni. Pour a little melted butter over the meat. Do this as early in the day as convenient, cover them and let them stand until an hour before they are to be served. Then, roll each in beaten egg, next, in fine cracker-dust, (you can buy it ready powdered) and lay them in your dripping-pan with a very little water in the bottom—just enough to keep them from burning. Bake quickly—covering the dripping-pan with another—for half an hour. Then remove the upper, baste the chops with butter and hot water, and let them brown. When done, lay them upon a hot dish and set in the open oven to keep warm. Add to the gravy in the dripping-pan a little hot water, a teaspoonful of browned flour, a tablespoonful of catsup, a small quantity of minced onion, pepper and salt. Boil up once, strain, and pour over the chops.