140. A Series of Lessons how to Semi-fry Chops of all kinds. Lesson 1

First select your mutton. Let it not be too fat; if it is, cut some off. Always observe that a mutton chop should be one third fat, and of the same thickness throughout. Have them cut from the loin, let them be about an inch in thickness. Very little attention will accomplish this important point; for I feel convinced, Eloise, that a