This is a changeable way to have mutton chops done for breakfast or as an entree for dinner. Take eight good chops, and flavour it the usual as for serving itself (I mean place the chops on a flat dish, pepper and salt it). Vinegar, a dash of Lucca oil, and few drops of sauce, and let these soak for a few minutes, then place a frying-pan on fire, add a lump of butter. When melted add the chops, and fry it in usual way of mutton chops. When done take it off the frying-pan, keep it in a plate. Now take a large onion and slice it, and fry it to a gold colour in the frying-pan you fried the chops, then add all the Curry stuffs to it as said in the Madras Curry, No.4, except the cayenne, ginger, and garlic. When all these are nicely fried add four spoons of good stock (brown), and now add the chops into the frying-pan. Let it warm, then serve on a hot dish, and send to table with potatoes, vegetables, etc., same as an entree. Certainly can used with boiled rice too.