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 pepper and salt to season. Stir over the fire till well mingled. Spread this stuffing over the mutton, roll up, and braise tender.

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.