Mutton Cutlets (a la Soubise)
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for two cutlets per person.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 962. The excerpt below is the record exactly as published.
Mutton Cutlets (a la Soubise). — Cutlets may be taken from the leg if lean cutlets are preferred, but the neck or loin may be ad- vantageously used, when the chops should be cut two bones thick, but removing one of them and also the chine-bone. About four inches is a good length for the cutlet. If cut from the leg, lard with bacon and tongue half an inch thick. Stew the cutlets in good well-seasoned veal or chicken stock sufficient to cover them, and when done press them between two dishes to flatten, then drain them. In the meantime prepare the Soubise sauce. First peel and blanch eight onions
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