Soubise Sauce, Mutton Cutlets
From Cassell's dictionary of cookery, 1892
Serves 1
Mutton is generally fat; avoid larding.
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 1851. The excerpt below is the record exactly as published.
Soubise Sauce, Mutton Cutlets with. — Take a neck of mutton, and cut oft' (he chops one by one without flattening them ; cut off' some of the flat bone at the extremity of the chops. Put them into a stewpan with all the parings of the onions to make the soubise. Season the whole well with carrots, a bunch of parsley, green onions, salt, and a very small quantity of spice, &c. ; throw in four or five spoonfuls of good broth
Cook this with the app: pantry check, scaling, and the assistant.