Trim all of the fat from the cutlets, and leave a half an
inch of the bone bare at the top of each one. Place them
then in a copper frying-pan, and slice over them the carrot
and turnip, onion and celery, adding also the pepper and
salt. Pour over all the second stock, and put the pan over
a slow fire, allowing the contents to cook for twenty minutes,
turning the cutlets meantime in order that they may cook
evenly through. While they are cooking, rub the potatoes
through a sieve to make sure that they are perfectly smooth,
when they must be put into a sauce-pan, the yolks of egg
dropped into them, and stirred over the fire until the eggs
are rendered dry by the action of heat.
When the cutlets are ready, take a fifth part of the pota-
toes so prepared, and flattened with a knife upon a mixing-
board to the thickness of a quarter of an inch, and roll in
this one of the cutlets, leaving the bone bare as a handle.
Envelop each of the cutlets in its blanket of potato prepared
in this way ; and when this is done, lay all of them upon a
MUTTON SOUBISE. 57
baking-tin, lightly greased, brush them over with a little
milk or egg, and brown them in a very quick oven.
While they are browning, stir into the frying-pan the
butter, place it over the fire, and add thereto the flour, when
the cold water should be put in, and all stirred until boiling.
Put then with this the catchup, Worcestershire sauce, and
caramel, and allow the whole to cook for two minutes.
Arrange the cutlets now in a circle upon a hot platter, fill
into the centre a pint of boiled green pease, and pour the
brown sauce around the whole through a strainer, to keep
out the vegetables that have been used to flavour it.
NOTES. — In preparing the potato envelope, a little flour should be
sprinkled over the board to prevent sticking.
If, by any accident, the oven should not be hot enough to brown
the cutlets quickly, this may be done by holding over them a
heated fire-shovel, as leaving them long in the oven dries out the
potatoes, and so spoils the dish.
The sauce is made in the frying-pan in preference to a fresh one,
in order that it may partake of both the flavour of the vegetables
and of the juices of the meat, which adhere to the pan in the pro-
cess of cooking.
Mutton Soubise. — Five mutton chops, three table-spoon-
fuls of bread crumbs, one egg, two Spanish onions, one ounce
of flour, one half-pint of milk, one salt-spoonful of salt, one
half salt-spoonful of pepper, two ounces of butter, one ounce
of clarified fat, two carrots, one turnip✪ Mutton Soubise.
First throw the onions into boiling water to draw out the
greenness, and then allow them to stand in the soak over-
night When ready to prepare the dish, throw the onions
again into boiling water, and let them boil in it for half an
hour. Cut the carrot and turnip into small balls with a
French vegetable-cutter, and throw these also into boiling
water, letting them boil for twenty minutes. Prepare the
cutlets then by trimming the fat off and dipping them into
a well-beaten egg, when the bread crumbs should be put
into a sheet of kitchen-paper, seasoned with a little pepper
and salt, and the cutlets rolled from side to side therein
until well covered. After the cutlets have been rolled thus
58 MEATS.
Page 44 · 1 recipe record on this page
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Trim all of the fat from the cutlets, and leave a half an inch of the bone bare at the top of each one. Place them then in a copper frying-pan, and slice over them the carrot and turnip, onion and celery, adding also the pepper and salt. Pour over all the second stock, and put the pan over a slow fire, allowing the contents to cook for twenty minutes, turning the cutlets meantime in order that they may cook evenly through. While they are cooking, rub the potatoes through a sieve to make sure that they are perfectly smooth, when they must be put into a sauce-pan, the yolks of egg dropped into them, and stirred over the fire until the eggs are rendered dry by the action of heat.
When the cutlets are ready, take a fifth part of the potatoes so prepared, and flattened with a knife upon a mixingboard to the thickness of a quarter of an inch, and roll in this one of the cutlets, leaving the bone bare as a handle. Envelop each of the cutlets in its blanket of potato prepared in this way ; and when this is done, lay all of them upon a
MUTTON SOUBISE. 57
baking-tin, lightly greased, brush them over with a little milk or egg, and brown them in a very quick oven.
While they are browning, stir into the frying-pan the butter, place it over the fire, and add thereto the flour, when the cold water should be put in, and all stirred until boiling. Put then with this the catchup, Worcestershire sauce, and caramel, and allow the whole to cook for two minutes.
Arrange the cutlets now in a circle upon a hot platter, fill into the centre a pint of boiled green pease, and pour the brown sauce around the whole through a strainer, to keep out the vegetables that have been used to flavour it.
NOTES. — In preparing the potato envelope, a little flour should be sprinkled over the board to prevent sticking.
If, by any accident, the oven should not be hot enough to brown the cutlets quickly, this may be done by holding over them a heated fire-shovel, as leaving them long in the oven dries out the potatoes, and so spoils the dish.
The sauce is made in the frying-pan in preference to a fresh one, in order that it may partake of both the flavour of the vegetables and of the juices of the meat, which adhere to the pan in the process of cooking.
Mutton Soubise. — Five mutton chops, three table-spoonfuls of bread crumbs, one egg, two Spanish onions, one ounce of flour, one half-pint of milk, one salt-spoonful of salt, one half salt-spoonful of pepper, two ounces of butter, one ounce of clarified fat, two carrots, one turnip.
First throw the onions into boiling water to draw out the greenness, and then allow them to stand in the soak overnight When ready to prepare the dish, throw the onions again into boiling water, and let them boil in it for half an hour. Cut the carrot and turnip into small balls with a French vegetable-cutter, and throw these also into boiling water, letting them boil for twenty minutes. Prepare the cutlets then by trimming the fat off and dipping them into a well-beaten egg, when the bread crumbs should be put into a sheet of kitchen-paper, seasoned with a little pepper and salt, and the cutlets rolled from side to side therein until well covered. After the cutlets have been rolled thus
Records on this page
Mutton Soubise