Tomatoes will be found an improvement.

If green peas or Lima beans are in season, you may boil them and put them to the hashed mutton, leaving out the other vegetables, or serving them up separately.

BROILED MUTTON CHOPS.

Loin of mutton, pepper and salt, a small piece of butter.  Cut the chops from a tenderloin of mutton, remove a portion of the fat, and trim them into a nice shape; slightly beat and level them; place the gridiron over a bright clear fire, rub the bars with a little fat, and lay on the chops.  While broiling frequently turn them, and in about eight minutes they will be done.  Season with pepper and salt, dish them on a very hot dish, rub a small piece of butter on each chop, and serve very hot and expeditiously.  Nice with tomato sauce poured over them.

FRIED MUTTON CHOPS.  NO. 1.

Put in a frying-pan a tablespoonful of cold lard and butter mixed; have some fine mutton chops without much fat; trim off the skin.  Dip into wheat flour, or rolled cracker, and beaten egg, then lay them into the hot grease, sprinkle with salt and pepper, fry on both sides a fine brown.  When dine, take them up and place on a hot dish.  If you wish a made gravy, turn off the superfluous grease, if any, stir into the hot gravy remaining a heaping spoonful of cold water or milk; season with pepper and salt, let it boil up thick.  You can serve it in a separate dish or pour it over the chops.  Tomato sauce is considered fine, turned over a dish of hot fried or broiled chops.

FRIED MUTTON CHOPS.  NO. 2.

Prepare the chops by trimming off all extra fat and skin, season them with salt and pepper; dip each chop in beaten egg, then in rolled cracker or bread-crumbs; dip again in the egg and crumbs, and so on until they are well coated with the crumb.  Have ready a deep spider containing a pound or more of lard, hot enough to fry crullers.  Drop into this hot lard the chops, frying only a few at a time, as too many cool the fat.  Fry them brown, and serve them up hot and dry, on a warm platter.

MUTTON CUTLETS. (Baked.)

Prepare them the same as for frying, lay them in a dripping-pan with a very little water at the bottom.  Bake quickly, and baste often with butter and water.  Make a little brown gravy and turn over them when they are served.

BAKED MUTTON CHOPS AND POTATOES.