Braised Loin of Mutton a la Soubise

Ingredients

• Bone a moderate-sized loin of mutton
• add one pint of thin brown sauce
• a small bunch of herbs
• two Spanish onions

Method

1. 1

   Bone and trim the loin, place it on mirepoix, par-roast, then add brown sauce and return to the oven for an hour.

2. 2

   Serve with Soubise puree.

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 28. The excerpt below is the record exactly as published.

Bone a moderate-sized loin of mutton and remove most of the fat, leaving only a thin layer on top. Place the trimmed fillet in a braising pan on a mirepoix, i.e. a bed of sliced carrot, onion, bacon and a small bunch of herbs ; put it in a hot oven and par-roast for about twenty minutes. Then pour off the fat, add one pint of thin brown sauce and season with salt and pepper and return to the oven for about an hour ; baste the meat frequently during the process of cooking. Prepare a Soubise puree as directed below. Take up the cooked loin of mutton, cut it into slices (fillets) and dress them neatly in a casserole. Re-heat the brown sauce, strain it, remove the fat or skim carefully and pour over the slices of meat. Put the Soubise or onion puree in the centre of the dish or on each side of the fillets, whatever style of dressing is adopted. Sprinkle a little liquefied meat glaze over the onion purge and serve. Soubise ipunfe. This is a well reduced white onion sauce or puree. Peel and slice thinly two Spanish onions

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