Breaded Mutton Chops—Baked.
Trim off fat and skin; dip in egg, then in rolled cracker, mixed with pepper, salt, nutmeg, and powdered parsley. Lay upon a dripping-pan. Pour over each a teaspoonful of melted butter, and set in the oven. When they begin to hiss, baste with hot water, in which has been boiled a little onion, mixed with butter. If the oven be good, half an hour should be enough for them. They should be tender, juicy, and brown. Baste six or seven times. Strain the gravy, and thicken with browned flour. Add a little lemon-juice and tomato catsup, and send up in a boat. Lay the chops around your spinach.