Stuffed Mutton, a la Soubise

Ingredients

• Take a shoulder of mutton
• 4 slices of bread
• a good-sized onion
• a spoonful of roast meat fat
• same of water
• pepper
• salt

Method

1. 1

   Bone the mutton and cut the bread into dice.

2. 2

   Fry the bread with the chopped onion, roast meat fat, water, pepper, and salt until well mingled.

3. 3

   Spread this stuffing over the mutton, roll it up, and braise until tender.

Nutrition per serving

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 289. The excerpt below is the record exactly as published.

Stuffed Mutton, a la Soubise. Soubise always means with onions either white or brown. Take a shoulder and bone it. Cut 4 slices of bread in dice and throw them in a frying pan ; put in also a good-sized onion, cut up small, or a bunch of green onions, a spoonful of roast meat fat and same of water and gepper and salt to season. Stir over the re till well mingled. Spread this stuffing over the mutton, roll up, and braise ten- der. Take 3 or 4 onions from the saucepan where they are cooking as a vegetable for dinner, mince and pass through a strainer and mix in sufficient brown sauce or gravy. Soubise has reference to a prince de Soubise who made an onion sauce. 960— Saute of Chicken with Rissotto. Rissotto is rice; this is seasoned the Italian way with salt, cayenne, minced onions, ham and saffiron, which makes it yellow. As saffi-on is not used and not wanted much in this country, a little cur- ry serves as a substitute. Chop 3 or 4 chickens into small pieces, saute them in a large frying pan and make a thickened gravy to them. Add mush- rooms if affordea. Fry some fat ham, minced onion in the fat, little curry, broth to make gravy and put in boiled rice and stir up. Dish rice at one side of the dish and chicken at the other, or chicken in the middle and rice pressed into a patty pan to give it a shape and turned out into the dish of chicken. 961— Krcmeskies a la Venitlenne. Minced meat rolled in thin bacon. dipped in batter and fried and « ^ witn white Italian sauce. Take the remains of cooked chicken, some of the livers and hearts cooked, and small quantity of lean ham, enough altogether to make two cups pressed, or a pound. Stir a teaspoonful each of butter and flour together over the fire and put in a half cup water or broth. Season rather highly with pepper

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