One tablespoon of Worcestershire sauce,
Two tablespoons of salad oil,
One teaspoon of mustard,
One-half teaspoon of salt,
One-half teaspoon of paprika,
Juice of one-half lemon.
Blend well together and then spread lightly on both sides of the cooked chops. Serve on a hot platter without gravy, with spiced grape or currant jelly.
ROAST MUTTON
Trim to remove the excess fat and then dust with flour. Place on the rack in the baking pan. Place in a hot oven to brown for thirty minutes. Baste every ten minutes with boiling water. Cook the meat for eighteen minutes to the pound, not counting the first half hour in which the meat starts to cook. Drain off the fat before making the gravy.
Mutton and lamb chops may be used for frying purposes. It can be blended with equal amounts of ham, bacon, pork or beef fat. Save every bit of fat and use it for making soap. This fat makes a fine soft soap for scouring and cleaning.