Grilled Mutton with Piquant Sauce

Tranches de Mouton grillรฉes. Sauce Piquante


Cut straight through the thick end of a leg of mutton into one and a half inch slices, season these with mignonette pepper, finely chopped eschalot, parsley, bayleaf, and thyme, a little salt, and salad oil; let the meat lie in the seasoning for an hour before cooking, then grill or broil them for twelve to fifteen minutes, and dish on a pile of fried potato chips with piquant sauce round, and serve very hot.