In my opinion, two chops out of a fine South Down, well hung, cut three quarters of an inch thick, leaving half an inch of fat round them, and broiled over a clear fire for ten minutes, turned four times, sprinkled with salt and pepper, served on a hot plate, one at a time, with a nice mealy potato, is as good, as wholesome, and nutritious a dinner as can be partaken of. One and a half teaspoonful of salt and a half of pepper to a pound of chops, is a good seasoning.