Mutton a la Soubise

Ingredients

• leg or shoulder of mutton
• a pint of white onions
• pepper
• salt
• some cream
• two to three tablespoons flour
• some kitchen bouquet

Method

1. 1

   Cut mutton into large pieces, cook in hot water with onions, carrots, pepper, and salt for about two hours.

2. 2

   Cook white onions until done, chop, and mix with butter, pepper, salt, and cream to make soubise sauce.

3. 3

   Thicken broth with flour, serve with gravy and soubise sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 242. The excerpt below is the record exactly as published.

uton ) a la Soubise Cut the leg or shoulder of mutton in large square pieces; put in a pan to cook with hot water sufficient to cover; add some onions, carrots, pepper, and salt; let simmer until the meat is well done — about two hours, according to quality of the meat. In the mean¬ time, peel a pint of white onions and put them on stove to cook until well done; when done, chop fine, and put in a saucepan with butter, pepper, salt, and some cream. Make a nice rich soubise sauce, more like a puree of onions. When the meat is done, remove all the fat carefully; dissolve two to three tablespoons flour in some water or cold stock; thicken the broth with the flour; color a trifle with some kitchen bouquet

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