For the same reason that is given in the rule for beefsteak, mutton chops should be thick. When the fat is abundant and little lines of fat run through the flesh, it is an indication of a good quality of meat.
To prepare the chops for broiling, cut away the tough outside skin, trim off a part of the fat, but not all, and any portion of the spinal cord which may be attached. Broil in the same manner that steak is done—that is, close to the glowing coals—for about one minute, turning often, and at a distance from them for the rest of the time, which should be from four to six minutes for a chop an inch thick.
Mutton, like beef, should be served rare. Season chops with salt and pepper, but no butter, as the meat is rich in fat and does not require it. Tomato-sauce is an old-fashioned accompaniment of a chop, and may or may not be served with it. For breakfast it is better omitted.
CHOPS, PAN-BROILED
Chops are fairly good pan-broiled. The same principle is to be followed as in cooking over coals—that is, a high degree of heat at first, to sear over the outside before the juices escape, and a low temperature afterward; therefore heat the pan or spider exceedingly hot (use no fat), drop in the chop, count ten and turn, count again and turn again for about one minute, then draw the pan to the side or back of the stove and finish slowly. A chop one inch thick will be perfectly done in from five to seven minutes. If the pan is hot enough at first, there will be no loss of juice or flavor. Season and serve in the same manner as broiled chops.
FRENCH CHOPS
Trim a chop until there is nothing left but the round muscle at the thick end, with a little fat about it. Cut away all the meat from the bone, which will then look like a handle with a neat morsel at one end. Broil.
CHOPS IN PAPER
Spread a piece of paper evenly and thickly with butter. Lay upon it a nicely trimmed chop, and double the paper with the edges together. Fold and crease these edges on the three sides; then fold and crease again, so that the butter cannot run out. These folds should be half an inch wide. It will be necessary to have the sheet of paper (note-paper or thick brown paper will do) considerably more than twice as large as the chop. Broil over coals, not too near, turning often so that the temperature shall not get so high as to ignite the paper. A chop broiled in this way is basted in the butter and its own juices, and is very delicate. Be careful not to let the paper ignite, and yet do not have it so far from the coals that the meat will not cook. This is best accomplished by holding the broiler near the coals and turning often: that is, about once in twenty seconds. There is no danger that the paper will catch fire if the broiler is turned often enough. A chop three quarters of an inch thick will cook in five minutes, one an inch thick in eight. Should the paper catch fire, it need not destroy the chop. Take it out, put it into a fresh paper, and try again. The chop should be served very hot, seasoned with salt and pepper.