Take off some of the fat and broil quickly, turning them often; when done, season with pepper and salt, but no butter.
TO BOIL A BREAST OF MUTTON.
Crack the joints; boil slowly; put a little salt in the water; when done, dish and pour drawn butter, with parsley chopped fine over it.
TO SALT A LEG OF MUTTON.
Rub the leg well with salt; let it remain two or three days; then chip it fine, and fry in butter like chipped beef.
TO DRESS MUTTON LIKE VENISON.
Rub a leg of mutton well with allspice and black pepper pounded fine; let it remain four or five days, when it will be fit to cook: wash off the spices before you put it down to roast; put into the gravy some wine and currant jelly.
MUTTON CHOPS LIKE VENISON.
Sprinkle your chops with pepper, salt and mustard; have ready some boiling lard; put your chops in and fry a light brown; make a gravy and season it with wine and currant jelly; pour the gravy over the chops, and send hot to the table.