Mutton chops should be cut at least an inch thick; trim off superfluous fat; the small flank ends of loin chops may be cut off for the soup kettle, or skewered around the rest of the chop. The bones of rib chops should be trimmed to uniform length, then scraped clean down to the eye of tender meat. Or the meat, pushed from the bone, may be slit lengthwise a short distance, pulled over the rib bone (the slit lets the bone through) and then around the chop and a tiny wooden skewer dipped in melted butter will hold it in place until it is cooked. Wipe the chops very carefully, to remove bits of crushed bone, and broil in the same manner as beefsteak, about eight minutes. When done, spread with butter and sprinkle with salt and pepper. Dress in a circle, one overlapping another, with potato balls, straws, chips, or green peas, or string beans, in the centre of the dish. Blanched chestnuts, cooked in broth, the broth then thickened with brown or white roux are good as an occasional accompaniment to chops. So also is a purée of onions. Or arrange the chops against a mound of mashed potato or chopped spinach. Rib chops are improved in appearance and may be handled (in eating) more conveniently, if the end of the bone be covered with a paper chop-frill. These cost about forty cents per hundred, or they may be fashioned at home.