The Century Cook Book circa 1894
Blanch Three pounds of mutton chops by dipping alternately in hot and cold water, put in a stewpan and barely cover with water;
let come to a boil;
season with salt, parsley, mace and a few whole pepper-corns, boil half an hour;
then add a quart of small onions, boil until done;
lay the chops around the edge of a platter, skim out the potatoes and onions, and put in the middle;
thicken the gravy with a very little flour and pour over the vegetables.
Sprinkle over the whole two or three tablespoonfuls of finely chopped parsley.