Larded Mutton Chops.
Cut off the skin and fat. Lard the chops thickly with strips of fat pork. Season them with a mixture of pepper, salt, and mace. Put into a saucepan; cover with a little of yesterday’s soup, if you have no other gravy, and a spoonful of tomato catsup. If you have a spoonful or two of green peas left from Sunday, put them in, and a little minced onion. Cover, and cook slowly half an hour. Turn the chops, and cook twenty minutes longer. Take out, and keep warm. Strain the gravy; thicken with browned flour and a tablespoonful of chopped cucumber pickle; boil two minutes. Put in the chops, and simmer three minutes. Arrange the chops upon a hot dish, and cover with the gravy.