Bring 1 glass of flour and ¼ lb of butter to a boil about 5 times, dilute with 1 bottle of whole milk, and boil thoroughly. Peel and slice 10 onions, add 2 glasses of bouillon, and boil until tender. Rub through a sieve and add the onion purée to the bechamel sauce. Boil thoroughly and add salt. To prepare the meat, slice the cutlet part of the mutton into serving pieces, leaving a little bone with each, pound the meat thoroughly, and trim off the veins. Melt ⅛ lb butter in a skillet, fry the chops on both sides, salt them, and place on a platter to cool. Meanwhile prepare some batter. Heat 1 lb of Russian butter or fat (fritjur) in a pan until it emits steam. Dip each chop in the batter and fry in the oil (3 or 4 pieces at a time). When they have browned, ring the chops around a platter and pour the onion purée into the center. Dissolve ⅛ lb of dried bouillon in ½ glass water, bring to a boil, and pour over the chops arranged on the platter.