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Glaced Chops

Boil carefully a well-trimmed rack of mutton. When cold cut the chops apart and trim all the rough pieces off bones. Put one tablespoonful of gelatine in two tablespoonfuls cold water to soak. Put one tablespoonful butter, one of flour in a sauce pan to melt; add half pint of milk; stir until boiling; add the gelatine and half teaspoonful of salt, half teaspoonful of onion juice, and half saltspoon of white pepper. When this is cool, cover each chop carefully and stand it aside to harden. Serve around a bed of fringed celery with mayonnaise.