Mutton Soubise

Ingredients

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

Method

1. 1

   Boil onions to draw out greenness, soak overnight.

2. 2

   Boil again for 30 minutes.

3. 3

   Cut carrot and turnip into balls, boil for 20 minutes.

4. 4

   Trim fat from cutlets, dip in egg, coat with bread crumbs.

5. 5

   Fry cutlets for 7 minutes.

6. 6

   Prepare sauce with onions, flour, milk, pepper, and salt.

7. 7

   Serve cutlets with vegetables and sauce.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 43. The excerpt below is the record exactly as published.

three table-spoonfuls of bread crumbs, one and one-half ounce of chopped suet, one table-spoonful of chopped parsley, one egg, one gill of cold water. It is desirable that the mutton should be boned by the butcher, but should this office fall to the cook, it is easiest done by placing the mutton with the skin side to the table, and with a sharp knife making an incision that will enable the bone to be firmly taken hold of. Proceed then very carefully to separate the bone from the flesh, exercising caution not to break the outer skin. When this is accomplished, prepare the dressing. Begin this by mixing in a bowl the pepper, salt, bread crumbs, and suet. Add to this the chopped parsley, and bind all toge- ther with the egg. Place this dressing into the shoulder where the bone has been removed, and roll the meat into a neat roll, tying it loosely around with twine, as the bread in the stuffing swells, and room must be allowed for this. 56 MEATS. Now melt the butter in a sauce-pan. "When it is hot, put in the shoulder, cover it closely, and allow it to cook for one hour and a half. During this time of cooking the meat should be frequently basted, and turned occasionally, that it may brown evenly on all sides. When ready for serving, put the meat upon a large hot platter, pour the grease out of the sauce-pan, and pour in its stead a gill of cold water. Stir the water well around, and scrape with the spoon the bottom of the pan, that all of the browned juices may be collected ; and when this liquor boils, pour it over the mutton, and serve at once. Windham Cutlets. — Five mutton cutlets from the back rib, one gill of second stock, one carrot, one turnip, one small piece of celery, one onion, one pound of mashed pota- toes, yolks of two eggs, one ounce of butter, one half ounce of flour, one and one-half gill of cold water, one half table- spoonful of Worcestershire sauce, one half table-spoonful of catchup, six drops of caramel, one tea-spoonful of salt, one half tea-spoonful of pepper, one pint of green pease. Trim all of the fat from the cutlets, and leave a half an inch of the bone bare at the top of each one. Place them then in a copper frying-pan, and slice over them the carrot and turnip, onion and celery, adding also the pepper and salt. Pour over all the second stock, and put the pan over a slow fire, allowing the contents to cook for twenty minutes, turning the cutlets meantime in order that they may cook evenly through. While they are cooking, rub the potatoes through a sieve to make sure that they are perfectly smooth, when they must be put into a sauce-pan, the yolks of egg dropped into them, and stirred over the fire until the eggs are rendered dry by the action of heat. When the cutlets are ready, take a fifth part of the pota- toes so prepared, and flattened with a knife upon a mixing- board to the thickness of a quarter of an inch, and roll in this one of the cutlets, leaving the bone bare as a handle. Envelop each of the cutlets in its blanket of potato prepared in this way ; and when this is done, lay all of them upon a MUTTON SOUBISE. 57 baking-tin, lightly greased, brush them over with a little milk or egg, and brown them in a very quick oven. While they are browning, stir into the frying-pan the butter, place it over the fire, and add thereto the flour, when the cold water should be put in, and all stirred until boiling. Put then with this the catchup, Worcestershire sauce, and caramel, and allow the whole to cook for two minutes. Arrange the cutlets now in a circle upon a hot platter, fill into the centre a pint of boiled green pease, and pour the brown sauce around the whole through a strainer, to keep out the vegetables that have been used to flavour it. NOTES. — In preparing the potato envelope, a little flour should be sprinkled over the board to prevent sticking. If, by any accident, the oven should not be hot enough to brown the cutlets quickly, this may be done by holding over them a heated fire-shovel, as leaving them long in the oven dries out the potatoes, and so spoils the dish. The sauce is made in the frying-pan in preference to a fresh one, in order that it may partake of both the flavour of the vegetables and of the juices of the meat, which adhere to the pan in the pro- cess of cooking. Mutton Soubise. — Five mutton chops, three table-spoon- fuls of bread crumbs, one egg, two Spanish onions, one ounce of flour, one half-pint of milk, one salt-spoonful of salt, one half salt-spoonful 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.