Cut the best end of a neck or loin of mutton, that has been kept till tender, into chops of equal thickness, one rib to each; trim off some of the fat, and the lower end of the chine bone, and scrape it clean, and lay them in a stewpan, with an ounce of butter; set it over a smart fire; if your fire is not sharp, the chops will be done before they are colored; the intention of frying them is merely to give them a very light browning.
While the chops are browning, peel and boil a couple of dozen of young button onions in about three pints of water for about fifteen or twenty minutes, set them by, and pour off the liquor they were boiled in into the stewpan with the chops: if diat is not sufficient to cover them, add as much boiling water as will remove the scum as it rises, and be careful they are not stewed too fast or too much; so take out one of them with a fishslice, and try it: when they are tender, which will be in about an hour and a half, then pass the gravy through a sieve into a basin, set it in the open air that it may get cold, you may then easily and completely skim off the fat; in the meantime set the meat and vegetables by the fire to keep hot, and pour some boiling water over the button onions to warm them. Have about six ounces of carrots, and eight ounces of turnips, peeled and cut into slices, or shaped into balls about as big as a nutmeg; boil the carrots about half an hour, the turnips about a quarter of an hour, and put them on a sieve to drain, and then put them round the dish, the last thing.
Thicken the gravy by putting an ounce of butter into a stewpan; when it is melted, stir in as much flour as will stiffen it; pour the gravy to it by degrees, stir together till it boils; strain it through a fine sieve or tamis into a stewpan, put in the carrots and turnips to get warm, and let it simmer gently while you dish up the meat; lay the chops round a dish, put the vegetables in the middle, and pour the thickened gravy over. Some put in capers, etc. minced gherkins, etc.
Rump-steaks, veal-cutlets, and beef-tails, make excellent dishes dressed in the like manner.