Soubise Cutlets

Ingredients

• 2 lbs. Neck Chops
• 1½ oz. Butter
• 1 oz. Flour
• 3 Onions
• 1 gill Milk

Method

1. 1

   Trim cutlets, lay in a dish, cover with buttered paper, bake for 15-20 minutes.

2. 2

   Boil onions until soft, strain, add butter, cover, and cook without browning.

3. 3

   Stir in flour, add milk, boil, and strain.

4. 4

   Dish cutlets, pour sauce around, serve hot.

Nutrition per serving

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 209. The excerpt below is the record exactly as published.

SOUBISE CUTLETS. 2 lbs. Neck Chops . . . . 5d. l|oz. Butter \\d. 1 oz. Flour "I -3 Onions I , t 1 gill Milk r^' Pepper, Salt, and Lemon Juice . .J Total Cost— 7^f/. Time— 20 Minutes. Trim off the cutlets, lay them in a tin dish, cover with buttered paper, and bake in the oven from fifteen to twenty minutes, according to thickness, turning once while cooking. Peel the onions, put them into cold water, bring to the boil, throw away the water. Put them on again in cold water 342 THE ART OF LH^'ING IN AUSTRALIA. and boil until rather soft, tlien strain all the water away, put in the butter, let it get quite hot, then cover down and finish cooking the onions in this, but do not brown them. Stir in the flour and pour over the milk, stir until it boils, let it boil two or three minutes, then rub through a sieve ; season with salt, pepper, and lemon juice. Dish the cutlets in a circle, pour away some of the fat, and rinse the tin with a spoonful of gravy. Pour this round the dish and put the soubise sauce in the centre. Serve hot. ROMAN RAGOUT. 1| lbs. Gravy Beef 2 oz. Fat Bacon , 2 oz. Onion 1 pint Milk 3 Tomatoes ^ pint Gravy l\ oz. Semolina . 1 oz. Dry Cheese Total Cost— Is. 4:d. Hd. Id. V&d. Time — Three Hours. Mince the onion and bacon very fine indeed, put them into a saucepan and fry a good brown, then add half the gravy, and stir until a sort of half glaze. Rub the tomatoes through a sieve and stir them in with the rest of the gravy, bring to the boil. Cut the meat into strips and put it in with a little salt and pepper, and simmer very gently for about three hours. While it is cooking put the milk on to boil, mix the semolina with a little cold milk, and stir it in ; cook it until the spoon will come out quite clean, then turn it on to a dish till cold. Cut it into squares and lay some in a deep dish, sprinkle with grated cheese, then more semolina and more cheese. Pour over this some of the gravy in which the meat is cooking, and put it in the oven to get hot. Dish up the meat and pour the sauce over it. Send the two dishes to table together, quite hot. COOKERY RECIPES, #<•. 34B \n.d. MUTTON OR HAM BONE AND POTATOES. 1 Bone of Mutton or Ham 1 Onion 1 oz. Butter

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