European and American cuisine

ounces melted butter, set in a hot oven, baste frequently, and roast till the gravy begins to brown on bottom of pan ; add 1/2 pint of veal broth or boiling water, roasting 20 minutes longer ; then add 1 pint of sour cream, continue the roasting and basting tiU done, which will take from ly, to 2 hours. When ready to serve, lay the meat on a hot dish ; strain the gravy, remove every particle of fat, mix Ys tablespoonful cornstarch with Y^ gill of cold water, add it to the gravy, cook for a few minutes on top the stove (if too thick dilute it with broth or water, and if not brown enough add a little sugar color). Serve with any kind of cooked vegetables in season ; or serve with Hanovarian pudding, stewed prunes, and small boiled potatoes. Leg of Mutton à l'Américaine. — Procure a fine leg of mutton from a first-class butcher to make this excellent dish to perfection. Select meat which is at least 1 week old in summer, or a week and over in winter. Wipe the meat off with a damp towel, season it with 1 even tablespoonful seasoning salt, spread 1 ounce butter over the top. Place the mutton in a roasting pan, set it in a hot oven, roast until it has obtained a light brown color, basting frequently ; then add 1 cupful boiling water, continue to roast and baste till done. (It will take for a leg. of 8 pounds 2Yt hours. The mutton should be done, but still a little rare toward the bone. Some like it very rare ; in that case 1 hour would be sufficient.) When ready to serve, lay the meat on a hot dish ; remove the fat from gravy, mix 1 tablespoonful cornstarch with 1 gill of cold water, add it to the gravy, stir and cook a few minutes ; add sufficient boiling water or broth to make 1 pint of sauce, cook a few minutes. Strain, add Ys tablespoonful butter (if water has been used in place of broth, add Yt teaspoonful beef extract), then serve. Some prefer to have the gravy not thickened, then simply remove the fat, add a little boiling water to the gravy, strain, and serve with the meat Serve mashed or boiled potatoes and string beans à la crème with this, or any vegetables in season. The mutton may be garnished with stuffed tomatoes or boiled sweet potatoes freed from their skins, and fried brown in batter. Saddle of Mutton à l'Allemande.— Procure a well-seasoned saddle of mutton, remove the bones and superfluous fat, season the inside with 1 tablespoonful seasoning salt, roll it up and secure its shape with several rows of strings tied around it ; rub 1 tablespoonful seasoning salt all over the meat, place it in a roasting pan, spread 2 ounces butter over the top. Set the pan in a hot oven, roast until the meat has obtained a fine brown, basting it frequently with its own gravy ; add 1 cup of boiling water, 2 whole onions, a few pieces of carrot, roast and baste 20 minutes ; then add 1 pint sour cream, roast and baste often until the meat is done. Shortly before serving take the saddle from oven, take off the strings, lay it on a warm dish ; remove all fat from gravy, mix Ya tablespoonful cornstarch with Y, gill of cold water, add it to the gravy, set the pan on top of stove, stir and cook 3 minutes (if too thick dilute it with boiling water or broth ; there should be 1 pint of sauce). Strain, pour a little of the sauce over the meat, serve the remainder in a sauce bowl.