Just inside of the outer skin of the sheep there is a thick, tough membrane enveloping the whole animal; the peculiar flavor called "woolly," which makes mutton disagreeable to many, is given to the meat largely by this covering. It is supposed that the oil from the wool strikes through. An important point in the preparation of the meat for cooking is the removal of this skin, for otherwise the unpleasant taste will be very strong, and the chop or roast consequently far from as delicate as it might be. The value of mutton as a nutrient is practically the same as that of beef, as may be seen by comparing the following table with that of beef previously given. As material for muscle 21 As heat-giver 14 As food for brain and nervous system 2 Water 63 DIGESTIBILITY OF MUTTON Hours. Minutes. Broiled 3 Boiled 3 Roasted 3 15 MUTTON CHOPS For the same reason that is given in the rule for beefsteak, mutton chops should be thick. When the fat is abundant and little lines of fat run through the flesh, it is an indication of a good quality of meat. To prepare the chops for broiling, cut away the tough outside skin, trim off a part of the fat, but not all, and any portion of the spinal cord which may be attached. Broil in the same manner that steak is done--that is, close to the glowing coals--for about one minute, turning often, and at a distance from them for the rest of the time, which should be from _four_ to _six_ minutes for a chop an _inch thick_. Mutton, like beef, should be served rare. Season chops with salt and pepper, but no butter, as the meat is rich in fat and does not require it. Tomato-sauce is an old-fashioned accompaniment of a chop, and may or may not be served with it. For breakfast it is better omitted. CHOPS, PAN-BROILED Chops are fairly good pan-broiled. The same principle is to be followed as in cooking over coals--that is, a high degree of heat at first, to sear over the outside before the juices escape, and a low temperature afterward; therefore heat the pan or spider _exceedingly_ hot (use no fat), drop in the chop, count ten and turn, count again and turn again for about one minute, then draw the pan to the side or back of the stove and finish slowly. A chop one inch thick will be perfectly done in from _five_ to _seven_ minutes. If the pan is hot enough at first, there will be no loss of juice or flavor. Season and serve in the same manner as broiled chops. FRENCH CHOPS Trim a chop until there is nothing left but the round muscle at the thick end, with a little fat about it. Cut away all the meat from the bone, which will then look like a handle with a neat morsel at one end. Broil. CHOPS IN PAPER