Cotelettes de Mouton Braisees a la Soubise

Ingredients

• as many chops as you desire
• strips of salt pork
• cooked carrots, peas, string beans or lima beans
• a clove of garlic
• half a dessertspoonful of curry powder
• good stock

Method

1. 1

   Trim chops and cover bottom of a stew pan with vegetables and salt pork.

2. 2

   Lay chops on top, moisten with stock, cover, and simmer for 40 minutes.

3. 3

   Remove chops, add garlic and curry to vegetables, reduce, and serve with chops arranged on top.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 142. The excerpt below is the record exactly as published.

Cotelettes de Mouton Braisees a la Soubise Take as many chops as you desire, but have them somewhat thicker than usual, trim them up nicely so that the ends of the bones are bare for about two inches; take some cooked carrots, peas, string beans or lima beans, and cover the bottom of a stew pan with them, interlading it with strips of salt pork; lay the chops on this mask of vegetables and moisten the whole with enough good stock to cover the mask to the under side of the chops; cover the stew pan and let all simmer together over a moderate fire for forty minutes; let the chops get nearly cooked in the dressing, then remove them carefully and put them under a weight. In the meantime add a clove of garlic to the vege- tables and half a dessertspoonful of curry powder

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