The art of German cooking and baking

Quantity for 6 Persons. 2 lbs. of mutton, lean, without Salt, pepper bones 2 tbsps. of flour 1 large onion % qt. bouillon or water % lb. of butter 1 wineglass red wine Preparation: The meat is cut into 1% inch pieces. Butter stewed with onion and the pieces of meat are put in to cook 10 minutes. Add the flour and cook another few minutes, then add bouillon or water, salt and pepper and cook until well done. During the last 15 minutes, pour in the red wine and serve with a wreath of boiled rice. (Boil 1 cupful of rice in salt water until tender but retaining its firmness and add a piece of butter). No. 22— MUTTON WITH POTATOES. Quantity for 6 Persons. 1% lbs. left-over mutton roast Salt, pepper 1 onion, sliced Left-over gravy 1 % lbs. sliced raw potatoes 1 small piece of butter Preparation: The meat is cut into small thin slices, also the peeled potatoes. A casserole is buttered and filled with 1 layer of raw potatoes, 1 layer of meat, salt, pepper and sliced onion. Repeat twice, with potatoes for the last layer. Pour the gravy over , (if it is too thick, dilute with cream or milk) put — 73— a few small pieces of butter on top, bake in oven for li/^ hours. If you have no left over gravy, make one of 1 tablespoonful of browned butter, flour, water or bouillon, cream, pepper and salt. Pour over the contents of the casserole and bake it. No. 23— MUTTON WITH PICKLES. Quantity for 6 Persons. 1% — 2 lbs. of mutton roast or Salt, pepper boiled mutton remnants 1 clove, Scant % lb. of butter V2 bay-leaf 2 tbsps. of flour 1 tbsp. of wine vinegar % small onion, sliced 3 sweet-sour pickles 1 pt. thin gravy or bouillon 3 tbsps. of pickled pearl onions % tsp. of meat extract 1 tsp. of sugar Preparation: The cold, fried or boiled mutton is cut into small pieces. The butter and onions are browned, then flour stirred in. Add salt, pepper, cloves, bay-leaf, vinegar, sugar and bouillon or thin gravy and boil until quite thick. The pickles, cut into small cubes, and onions, are now put in, stewed a little while ; add the pieces of meat, heat, but do not boil, then serve. If the gravy is too light, add some meat extract or sugar coloring. Fresh boiled, peeled potatoes go well with this dish. No. 24— MUTTONROAST SALAD. Quantity for 6 Persons. 1 lb. mutton roast V2 pt. cream 2 yolks of eggs 4 mustard pickles Salt, pepper 1 vinegar pickle Some wine vinegar 2 tbsps. of pearl onions 1 tsp. of mustard 2 tbsps. of oil Preparation: Meat, pickles, onions, all this cut into small pieces and mixed well witb the other ingredients, then garnished with hard-boiled eggs. No. 25— MUTTON PIE. Quantity for 6 Persons. 3 — 4 lbs. of mutton from the 2 % tbsps. of flour leg Juice of one lemon 1 qt. water 1 pinch of white pepper 1/6 part of a small celery root 3 doz. oysters 2 small onions Vz pt. can of champignons Some salt 2 tbsps. of chopped parsley 2 tbsps. of butter — 74 — The Paste. % lb. fresh butter % lb. of flour Vi lb. lard 2 tbsps. of brandy 1% glasses water Preparation: The meat is cut into pieces the size of cutlets, boiled until tender in 1 qt. of water, celery root, 2 small onions, salt. Cook 3 tablespoonfuls of butter and flour and add veal bouillon; then add lemon juice, salt and pepper, if necessary, boil a few minutes, but do not let the gravy get thick.