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Mutton Cutlets Braised

Prepare the cutlets, having them an inch thick; insert five pieces of fat bacon through the lean of each cutlet; trim off the ends and cover the bottom of a stewpan with slices of fat bacon, and lay the cutlets, say ten or a dozen, on top of bacon; cover them with stock; to this add an onion, a few cloves, and a bunch of parsley; cover them and let them simmer over a slow fire for two hours; when found to be tender, put upon an oval dish with a little of their stock. Lay a dish upon top of this, with eight-pound weight; when cold, trim them nicely, warm them with their stock, dress with mashed potatoes, and serve with onion sauce.