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Soubise Sauce, Mutton Cutlets With

Take a neck of mutton, and cut off the chops one by one without flattening them; cut off some of the flat bone at the extremity of the chops. Put them into a stewpan with all the parings of the onions used to make the soubise. Season the whole well with carrots, a bunch of parsley, green onions, salt, and a very small quantity of spice, etc.; throw in four or five spoonfuls of good broth to braise them. When done, drain the cutlets, and let them cool. Strain the liquor through a silk sieve. Then reduce it to a glaze. Next pare the chops nicely, and put them with the glaze. This being completed, dish them miroton way, and pour the soubise or onion sauce into the middle.