Trim off the skin and fat and scrape the bone bare for an inch and a half or two inches from the end, making, as it were a handle for the edible part of the chop. Flatten with the potato-beetle or the broad side of a hatchet, and broil quickly upon a greased gridiron, turning several times.

Pepper and salt and send in upon a hot dish, the chops overlapping one another neatly.

Or, you may ring the chops about a mound of green pease or mashed potatoes, circling all with parsley on nasturtiums.

A showy dish of chops is made by twisting frills of fringed white paper about the bare bone left at the end of each.