The art of German cooking and baking

Preparation: The two fillets are cut from a saddle of mutton, (they are situated below the ribs alongside of the back). Cut the fillets lengthwise and crosswise so they make 8 pieces. Lard each piece nicely with the bacon, salt and pepper it, put the butter into the pan and fry quickly. Then stir in 1^ tablespoonful of flour and pour in enough bouillon or water mixed with meat extract so the fillets are almost covered. Cover the pan and cook slowly 1^ hour. Finally add the lemon juice and wine. Strain the gravy and pour it on the fillets or serve separately. No. 10— STEWED RACK OF MUTTON. Quantity for 6 Persons. 4 lbs. rack or rib piece % onion % carrot Vs celery root V2 parsley root Salt % kohlrabi 3 qts. of water Preparation: The rib-bones are partly chopped through and the whole piece of meat bound with string, then boiled slowly in 3 qts. of boiling water, salt and soupgreens. When done, put on a hot platter. A mustard or morel gravy is nice with it. The remnant of bouillon is used to cook vegetables in or for soup. —69— No. 11— MUTTON STEW WITH WHITE CABBAGE. Quantity for 6 Persons. 4 lbs. of lean mutton 2 tbsps. of butter 1 large head of white cabbage "Water Salt Preparation: The cabbage is cut into 12 parts and put on the fire with boiling water, then cooked for 10 minutes. The water is then drained ofif and fresh boiling water put on. The meat is washed and salted, put in and cooked with the cabbage slowly for 2y2 hours. Then it is "served on a hot platter. The cabbage must not have too much gravy. If it is not rich enough, add more butter. Serve it with the meat and potatoes. No. 12— MUTTON STEAK. Quantity for 6 Persons. 4 lbs. of mutton chops or cutlets 1 piece of butter Salt, pepper Preparation: The cutlets are pounded well, and the bones all trimmed out. A pan is larded with some mutton fat and heated. The meat is put in and fried on the stove i/4 hour, turning it over often. Serve on a hot platter, salt and pepper, and butter. A peppermint sauce, as in No. 1, is good with this meat. No. 13— MUTTON CUTLETS OR CHOPS. Quantity for 6 Persons. 4 lbs. of mutton chops Salt, pepper % lb. of butter Vz cup of water Preparation: The real cutlet piece is the loin with the upper ends of the ribs. Every cutlet must have a rib and be one inch thick. They are pounded, skinned and the fat cut off, salted and peppered. The butter is melted in a pan and the cutlets put in and fried 3 to 5 minutes. Then they are served on a hot platter. For gravy pour some hot water or bouillon into the frying butter and perhaps a little more salt. Pour the gravy over the cutlets and serve hot. No. 14— MUTTON CUTLETS BROILED. Quantity for 6 Persons. 4 lbs. of mutton chops 1 piece of fresh butter Salt, pepper Preparation: The cutlets are pounded and placed on a broiler 5 minutes, turning them once ; placed on a hot platter, seasoned with salt and pepper, buttered and served at once. — 70— No. 15— BROILED BREADED MUTTON CHOPS. Quantity for 6 Persons. 4 lbs. mutton chops 1 cup grated rolls Salt, pepper 3 tbsps. of Parmesan cheese % lb. of butter Preparation: Trim oS tlhe skin and fat, pound, salt and pepper the cutlets. Heat some butter and dip each cutlet into it, then into a mixture t)f roll crumbs and Parmesan cheese. Now broil to a light brown on a broiler, which requires 5 minutes. Serve on a hot platter and pour the rest of the melted butter over them. Remarks: You can also fry the cutlets in a pan; then you need an additional % lb. of butter. No. 16— MUTTON CHOPS WITH POTATOES. Quantity for 6 Persons. 3 % lbs. mutton chops 2 tbsps. of Parmesan or Swiss Salt, pepper cheese 1 pt. cream or milk % lb. of butter % grated onion 2 lbs. boiled, chopped potatoes. 3 yolks of eggs