Boiled Mutton with Sauce Soubise

Ingredients

• four onions chopped
• one tablespoonful flour
• one tablespoonful butter
• one cup of the liquor in which the mutton was boiled
• pepper to taste
• salt to taste

Method

1. 1

   Stew the onions until very tender; drain them, and rub them through a colander; put the butter and flour together in a little saucepan, cook them until they bubble; add the mutton liquor, which must have been cooled and skimmed; stir all together until thick and smooth; add the pepper, salt, and the strained onions; pass with the boiled mutton.

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 53. The excerpt below is the record exactly as published.

salt to taste. Soak the lentils over- night in cold water ; drain them the next )rning, and put them over the fire with B tiro quarts of water and the onion ; sim- sr for several hours until the lentils are ry soft. If the water boils away too fast, plenish the amount from the tea-kettle, hen the lentils are done, rub them through e colander and return them to the fire; ok the butter and flour together in a small acepan until the mixture bubbles, and stir to the soup. Season to taste, and pour on 204 FAMILY DINNEE8 FOB SPRING tiny squares of fried bread laid in your tu- reen, and serve. Buttered Sweet Potatoes, — Boil good-sized sweet potatoes, scrape them, and slice them lengthwise ; butter each piece, lay all in a pan, and set them in the oven until the but- ter is well melted into the potatoes. Peach Brown Betty, — Stew a pound of evaporated peaches until tender and plump ; place a layer of these in the bottom of a pudding dish, sprinlde them plentifully with sugar, and strew them quite thickly with fine bread-crumbs, scattering a little cinnamon over this; then arrange another layer of peaches, more sugar, crumbs, and spice, and so continue until the dish is full. Just be- fore adding the last layer, which should be of crumbs, pour in as much of the liquor in which the peaches were stewed as the dish will hold without "floating" the contents. After the fop stratum of crumbs is in place, dot it with bits of butter ; bake it covered for half an hour in a moderate oven, uncover and browm. Eat with hard sauce. Hard Sauce. — One tablespoon ful butter, 205 WHAT TO EAT — HOW TO SERVE IT one cup powdered sugar, half-teaspoonful flavoring. Cream the butter and sugar to- gether until very light, flavor, press into a cup or small mould, turn out, and pass with the pudding. 2. Boiled Mutton, Sauce Soubise. Mashed Turnips. Baked Hominy. Apple Charlotte. Boiled Mutton^ Sauce Soubise. — In pur- chasing your mutton, select a fine large leg, and have it cut in two, in such a way that the knuckle and the lower part of the leg will make a good piece for boiling, leaving the upper part for roasting. Sauce Soiibise. — Four onions chopped, one tablespoonf ul flour, one tablespoonf ul butter, one cup of the liquor in which the mutton was boiled ; pepper and salt to taste. Stew the onions until very tender ; drain them, and rub them through a colander ; put the butter and flour together in a little saucepan, cook them until they bubble ; add the mutton liquor, which must have been cooled and skimmed; stir all together until thick and 206 FAMILY DINNERS FOR SPRING smooth ; add the pepper, salt, and the strain- ed onions; pass. with the boiled mutton. If properly made, this is a very appetizing sauce. Baked Hominy, — To two cupfuls of cold boiled hominy add a tablespoonf ul of melted butter, a tablespoonful of white sugar, one egg beaten, a cupful of milk, and a little salt ; beat all together until light, and bake in a buttered pudding dish. Serve as a vegetable. Apple Charlotte. — Two eggs, two cups milk, half -cup sugar, two cups rather stiflf apple-sauce. Make a boiled custard of the yolks of the eggs, the milk, and the sugar ; whip the whites of the eggs very light, and beat them into the apple sauce, which should have been well sweetened while hot. Heap the sauce and whites in a dish, and pour the custard over it. Set in the ice-box, or some other cold place for half an hour before send- ing to the table. 3. Mutton and Kice Broth. Roast Mutton. Creamed Parsnips. Mashed Potatoes. Sponge-Cake Trifle. MtUton a7id Rice Broth, — Strain and skim 207 WHAT TO EAT — HOW TO SEBYE IT the liquor in which the mutton was boiled ; put it over the fire with two tablespoonfuls of raw rice, and let it cook about three quar- ters of an hour, until the rice is soft ; stir into it a cup of boiling milk which has been thickened with a tablespoonf ul of flour. Af- ter this is added to the broth, let it boil up once, and then serve. Creamed Parsnips. — Boil and peel pars- nips ; cut them in slices, and, after spreading each slice with butter, lay in a vegetable dish, and pour over them a white sauce made of a cup of boiling milk cooked until thick with two teaspoonfuls of flour and one of butter ; pepper and salt to taste. Sponge-Cake Trifs. — Cut a stale sponge- cake into slices, and pour over each piece eiiough sherry to moisten it thoroughly. Spread the cake with raspberry or straw- berry jam, and cover all with a pint of whipped cream, slightly sweetened. 208 FAMILY DINNERS FOB SPRING 4. Veal Cutlets. Baked Tomatoes. Creamed Spaghetti. Asparagus Salad. Crackers and Cheese. Coffee. Light Cakes. Baked Tomatoes, — Select fine large toma- toes, and cut a small piece out of the stem end of each. In this hole place a small lump of butter, about half the size of a hickory- nut. Bake the tomatoes slowly for half an hour ; take up, and keep hot while you thick- en the juice left in the pan with a teaspoon- f ul of flour wet up in a very little cold water. Set the pan on top of the stove, and let its contents boil up once. Season to taste with pepper and salt, and pour this sauce over the tomatoes. Creamed Spaghetti, — One half pound spa- ghetti boiled tender in two quarts boiling water, slightly salted ; one tablespoonful butter

Cook this with the app: pantry check, scaling, and the assistant.