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Mutton Rissoles

Mince some raw mutton quite fine, and season it with salt and pepper; then divide it into small equal-sized quantities and roll them into balls; put two ounces of butter in a fryingpan to heat, put in the balls and fry till nicely browned. Drain them out and put in the remainder of the butter, three thinly sliced onions, and two tablespoonfuls of chopped parsley to fry for a few minutes; place the onions and parsley at the bottom of a stewpan, lay the balls on them side by side, pour in three tablespoonfuls of vinegar and sufficient clear broth to cover, and boil slowly for half an hour. When done, place the balls on a hot dish, pour their cooking liquor around them, and serve.