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SOUBISE SAUCE, MUTTON CUTLETS WITH (another and a better way)

Cut the mutton chops a little thicker than when you wish to broil them. Pare them nicely, and put them into a stewpan where they may all lie flat. Put the trimmings, an onion or two, a few carrots, a little salt, a bundle of parsley and green onions seasoned, four or five spoonfuls of good consomm, and sweat the whole till it is entirely done. Then take out the roots, put in a little glaze, and reduce over a large fire. When entirely boiled down to glaze, take the cutlets off the fire for a few minutes, let them settle in the glaze, take out the trimmings and green vegetables, turn over the cutlets in the glaze, and skim off the grease or fat, lay them on a cover to drain the fat, and serve up before they can get dry. This method is preferable to the other. These cutlets may be served up with all sorts of puree of vegetables.