852. Mutton Cutlets Braized, à la Soubise

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 90 min Total: 90 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
Instructions (15)
  1. Trim one or two necks of mutton (according to the size of the entrée) in the way described for plain cutlets; the neck must be cut up into thick cutlets, and placed on a dish without being further trimmed.
  2. Cut 1lb. of fat bacon into narrow strips about the sixth of an inch square, and an inch and a half long.
  3. Lard the cutlets: Take a middle-sized larding-pin, and run it half through the lean of the cutlet; then place a strip of bacon in the open end and draw the larding-pin through, leaving the bacon in the cutlet: repeat this, until the cutlet has been studded with eight strips of bacon, and proceed in the same manner with the remainder.
  4. Strew some of the trimmings over the bottom of a large stewpan or fricandeau pan, and place the cutlets upon them in circular order, with the bone-end pointing to the centre.
  5. Cover them with the remainder of the trimmings, and garnish with a couple of sliced carrots, a large onion stuck with four cloves, a garnished faggot of parsley, one head of celery, a teaspoon with a dozen pepper-corns and a blade of mace.
  6. Moisten with a glass of brandy, and sufficient fresh broth or stock to cover the whole.
  7. Place a buttered paper on this, put on the lid, and set the cutlets to braize very gently on a slow fire, or in the oven, for about one hour and a half.
  8. When they are become nearly tender enough, draw the pan off the fire, and allow them to get partially cold in their own liquor.
  9. Carefully take out the cutlets, one at a time, with a small slice or skimmer, and place them in rows on a large earthen dish.
  10. Place another dish upon these to press them slightly, in order to give them an even surface.
  11. As soon as they have become firm by getting quite cold, trim them neatly with a sharp knife, by paring off the surface of each cutlet (without waste), so as to show the bacon inserted in the lean.
  12. Put them into a deep sautapan with some half glaze, made with the broth they have been braized in, which must be strained, divested of all the grease, clarified, and afterwards boiled down for the purpose.
  13. A quarter of an hour before sending to table, put the cutlets on a brisk fire to warm.
  14. Allow them to boil quickly for five minutes, then roll the sautapan about carefully, so as to glaze them all over.
  15. Dish them up in a close circle; fill the centre with some Soubise sauce, or purée (No. 119); pour the remainder of the half glaze round the base of the entrée, and serve.
Original Text
BRAIZED MUTTON CUTLETS, COMPRISING Mutton Cutlets, à la Soubise. Mutton Cutlets, à la Pompadour. ” à la Lyonnaise. ” à la Provençale. ” with Purée of Artichokes. ” à la Russe. ” à la Chipolata. 852. MUTTON CUTLETS BRAIZED, A LA SOUBISE. TRIM one or two necks of mutton (according to the size of the entrée) in the way described for plain cutlets; the neck must be cut up into thick cutlets, and placed on a dish without being further trimmed. Next cut 1lb. of fat bacon into narrow strips about the sixth of an inch square, and an inch and a half long, and with these the cutlets should be larded in the following manner:—Take a middle-sized larding-pin, and run it half through the lean of the cutlet; then place a strip of bacon in the open end and draw the larding-pin through, leaving the bacon in the cutlet: repeat this, until the cutlet has been studded with eight strips of bacon, and proceed in the same manner with the remainder. Strew some of the trimmings over the bottom of a large stewpan or fricandeau pan, and place the cutlets upon them in circular order, with the bone-end pointing to the centre; cover them with the remainder of the trimmings, and garnish with a couple of sliced carrots, a large onion, stuck with four cloves, a garnished faggot of parsley, an one head of celery, a teaspoon with a dozen pepper-corns and a blade of mace, moisten with a glass of brandy, and sufficient fresh broth or stock to cover the whole; place a buttered paper on this, put on the lid, and set the cutlets to braize very gently on a slow fire, or in the oven, for about one hour and a half; when they are become nearly tender enough, draw the pan off the fire, and allow them to get partially cold in their own liquor. The cutlets must then be carefully taken out, one at a time, with a small slice or skimmer, and placed in rows on a large earthen dish; when the whole are thus removed, another dish must be placed upon these to press them slightly, in order to give them an even surface. As soon as they have become firm by getting quite cold, trim them neatly with a sharp knife, by paring off the surface of each cutlet (without waste), so as to show the bacon inserted in the lean; put them into a deep sautapan with some half glaze, made with the broth they have been braized in, which must be strained, divested of all the grease, clarified, and afterwards boiled down for the purpose. A quarter of an hour before sending to table, put the cutlets on a brisk fire to warm, allow them to boil quickly for five minutes, then roll the sautapan about carefully, so as to glaze them all over, and dish them up in a close circle; fill the centre with some Soubise sauce, or purée (No. 119); pour the remainder of the half glaze round the base of the entrée, and serve.
Notes
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