Mutton Soubise

Ingredients

• Five mutton chops
• three tablespoonfuls of bread crumbs
• one egg
• two Spanish onions
• one ounce of flour
• one-half pint of milk
• one saltspoonful of salt
• one-half saltspoonful of pepper
• two ounces of butter
• one ounce of clarified fat
• two carrots
• one turnip

Method

1. 1

   First throw the onions into boiling water to draw out the greenness, and then allow them to stand in the soak overnight.

2. 2

   When ready, boil the onions again for half an hour.

3. 3

   Cut the carrot and turnip into small balls.

4. 4

   Prepare the cutlets by trimming the fat and dipping them in a beaten egg, then roll in seasoned bread crumbs.

5. 5

   Fry the cutlets for seven minutes.

6. 6

   Chop the onions finely, mix with flour, add milk, pepper, and salt, and cook until boiling.

7. 7

   Arrange cutlets on a platter, fill with turnip and carrot, and pour soubise around.

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 24. The excerpt below is the record exactly as published.

MUTTON SOUBISE. 53 Mutton Soubise. — Five mutton chops, three table- spoonfuls of bread crumbs, one egg, two Spanish onions, one ounce of flour, one-half pint of milk, one saltspoon- ful of salt, one-half saltspoonful of pepper, two ounces of butter, one ounce of clarified fat, two carrots, one turnip

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