Mutton Chops.
Trim off fat and skin; leave a bare piece of bone at the top of each; broil over or under a bright fire; salt, pepper, and butter each one, and lay upon a hot dish, the large end of each overlapping the small end of that beyond it.
Trim off fat and skin; leave a bare piece of bone at the top of each; broil over or under a bright fire; salt, pepper, and butter each one, and lay upon a hot dish, the large end of each overlapping the small end of that beyond it.