Cutlets. No. 8. “Soubise Cutlets.”

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

a neck of mutton ↝ Turkey, whole, neck, meat only, raw [Poultry Products]
fully 3 or 4 ozs. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a large whole onion, peeled ↝ Onions, raw [Vegetables and Vegetable Products]
good stock enough to come nearly half way up them
Soubise Sauce, No. 3, under Sauces for Meat.

Instructions (8)

Divide a neck of mutton into cutlets, beat and trim them.
Put fully 3 or 4 ozs. of butter into a stewpan, and in the middle of the pan put a large whole onion, peeled.
Lay the cutlets round the onion on the butter, and cover close.
Give them a fry over the fire, and when one side has browned turn them over to brown the other side also.
Take them up, drain off the grease, and trim them again if necessary.
Put them back into the stewpan with good stock enough to come nearly half way up them, not more.
Cover close, and let them braise very gently till quite tender, again turning them once.
See Soubise Sauce, No. 3, under Sauces for Meat.

Original Text

Cutlets. No. 8. “Soubise Cutlets.” (Mrs. Thomas.)
Let these cutlets be cooked all at once, not first half cooked, as so many recipes advise.
Divide a neck of mutton into cutlets, beat and trim them. Put fully 3 or 4 ozs. of butter into a stewpan, and in the middle of the pan put a large whole onion, peeled; lay the cutlets round the onion on the butter, and cover close; give them a fry over the fire, and when one side has browned turn them over to brown the other side also; then take them up, drain off the grease, and trim them again if necessary. Put them back into the stewpan with good stock enough to come nearly half way up them, not more; cover close, and let them braise very gently till quite tender, again turning them once. See Soubise Sauce, No. 3, under Sauces for Meat.

Notes

—