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Braised Mutton Chops

Cut the chops off a rack of mutton without flattening them, remove a part of the flat bone at the end, also a part of their fat. Put them in a stewpan with the pieces cut off them, add three sliced onions, a bunch of parsley and a small quantity of carrots; season with spice and salt, add four or five tablespoonfuls of broth to braise them. When they are well done remove and place on a strainer to drain and cool. Pass the liquor through a fine sieve and reduce it to a glaze, place the chops in this and dish in a circle, with the onion sauce poured in the center.