Procure eight bones of small mutton, take off the chinebone and cut out twelve cutlets; into a stewpan put one onion, one carrot, and a piece of celery cut up, lay the cutlets in a circle, with the bone ends to the centre, on the top of the vegetables; add one quart of stock broth and some seasoning, and let gently simmer one hour; let the cutlets get cold in the liquor, then take them out and trim them; lay them in a saute-pan, strain the liquor, and reduce it over a sharp fire to a demi-glaze; pour it over the cutlets, and when required, place the saute-pan in a hot oven for ten minutes; boil eight onions in some stock until reduced to a pulp, add one ounce butter, a pinch of sugar, and strain through a coarse-mesh metal strainer, and bring it to the boil; dish the cutlets in a circle overlapping one another; pour the subise in the centre and the demi-glaze round them, and serve very hot.