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MUTTON CUTLETS (a la Soubise)

Cutlets may be taken from the leg if lean cutlets are preferred, but the neck or loin may be advantageously used, when the chops should be cut two bones thick, but removing one of them and also the chinebone. About four inches is a good length for the cutlet. If cut from the leg, lard with bacon and tongue. (See LARD, TO.) Stew the cutlets in good well-seasoned veal or chicken stock sufficient to cover them, and when done press them between two dishes to flatten, then drain them. In the meantime prepare the Soubise sauce. First peel and blanch eight onions, slice them into a stewpan with more of the stock, and simmer them gently, without allowing them to get colour, until they are nearly dissolved, then add a similar quantity of bechamel sauce, and strain through a fine hair-sieve. Put the cutlets into this puree to warm up, and serve with croustades or more onions, prepared as before, but not crushed. The cutlets may also be served with French beans, or any vegetable without a marked flavour of its own. Time, until tender--about three-quarters of an hour. Probable cost, 10d. to 1s. per pound. Sufficient, two cutlets for each person.