1 lbs. Neck Chops—5d.
1 1/2 oz. Butter—1 1/2d.
1 oz. Flour
3 Onions
1 gill Milk
Pepper, Salt, and Lemon Juice—1d.
Total Cost—71/2 d.
Time—20 Minutes
Trim off the cutlets, lay them in a tin dish, cover with buttered paper, and bake in the oven from fifteen to twenty minutes, according to thickness, turning once while cooking. Peel the onions, put them into cold water, bring to the boil, throw away the water. Put them on again in cold water and boil until rather soft, then strain all the water away, put in the butter, let it get quite hot, then cover down and finish cooking the onions in this, but do not brown them. Stir in the flour and pour over the milk, stir until it boils, let it boil two or three minutes, then rub through a sieve; season with salt, pepper, and lemon juice. Dish the cutlets in a circle, pour away some of the fat, and rinse the tin with a spoonful of gravy. Pour this round the dish and put the soubise sauce in the centre. Serve hot.
Chicken Recipes
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