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

   Soak onions in boiling water overnight, then boil for 30 minutes.

2. 2

   Boil carrot and turnip balls for 20 minutes.

3. 3

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

4. 4

   Fry cutlets for 7 minutes.

5. 5

   Prepare soubise sauce by mixing onions, flour, milk, salt, and pepper, cooking until boiling.

6. 6

   Serve cutlets with vegetables and soubise sauce.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 25. The excerpt below is the record exactly as published.

MUTTON SeUBISE. 53 Mutton SouUf e. — 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

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