The art of German cooking and baking

After this time the leg of mutton is fried with the butter and after i^ hour the flour is stirred in, add salt and pepper, the % pint of water and gradually the red wine. The roast is cooked slowly for 2 or 21^ hours and turned and basted several times until well done. The gravy is strained and served with the roast. Remarks: If you do not like the taste of sardines, lard with bacon only. No. 4— ROASTED LEG OF MUTTON WITH CHAMPIGNONS. Quantity for 6 — 8 Persons. 6 lbs. leg of mutton 8 pepper-corns % lb. of butter Juice of one lemon 2 tbsps. of flour 2 cloves 2 wine glasses of Madeira V2 bay-leaf % pt. champignons Water or bouillon Salt Preparation : The leg of mutton is freed from all fat and membrane, salted and fried in the % lb. of butter to a nice brown on both sides, and placed on a platter. Brown the flour in the same butter, add Vg onion and water or bouillon, salt and spices. Put the meat back into this gravy, it must be half way covered with it, cover it up and roast in oven 2% hours. Then take meat out again, strain the gravy, take off all fat, pour the gravy back into tlie roaster, add Madeira and lenjon juice, place the meat into it, cover, and cook it i/^ hour longer. Finally cut up the champignons and put them into the gravy. Leg of mutton and gravy may be served on the same platter or separately. The gravy must be smooth, not thick. No. 5— STUFFED ROASTED LEG OF MUTTON. Quantity for 6 — 8 Persons. The preparation and contents are the same as No. 4. The bone is taken out, the cavity is filled with a stuffing as described in No. 11, of the previous chapter, Stuffed Veal Breast, and is cooked just the same as No. 4, of this chapter. You may omit the champignons. No. 6— MUTTON STEW. Quantity for 8 Persons. 5 lbs. of leg of mutton % carrot % tbsp. of caraway seeds % parsley root Salt Water 1 large onion sliced A thin white cloth Preparation : The leg of mutton must be of a good quality. It is pounded, washed and tied into a thin white cloth ; then put into boiling water; salt, onion, carrot, parsley root, caraway seeds added and cooked slowly for Si^ hours. The leg of mutton must be white outside and pink inside and juicy. Garnish with parsley and serve. A muetard or caper gravy is served with this meat. No. 7— LARDED SADDLE OF MUTTON, MOCK VENISON. Quantity for 6 Persons. 6 lbs. of saddle of mutton. % pt. sweet or sour cream % lb. of butter A few drops of lemon juice % lb. of bacon for larding 1 tbsp. of flour Salt, pepper Preparation : The ribs of the saddle of mutton are chopped off, the outer hard membrane is trimmed off and the bones cut out. Then the meat is pounded and larded, strewn with salt and pepper and put into the pan with the % lb. of butter with which it is basted very often. Water is added from time to time and cooked one hour. Now the flour is stirred in, 14 cup of water and the cream and lemon juice added and boiled again % hour. The meat must be basted very often. The gravy is then strained and served with the meat. —68 — No. 8— SADDLE OF MUTTON A LA ENGLISH STYLE. Quantity for 6 Persons. 6 lbs. of saddle of mutton 1 pt. of water Salt, pepper, soupgreens Preparation: The saddle of mutton is pounded and skinned. The ribs are chopped off a little, the fat is left on. Now the meat is salted and peppered and put into the oven with 1 pint of boiling water, and soupgreens. Let it roast 1 hour, basting frequently. Then serve. For the gravy, take 1 tablespoonful of flour, stir it into the drippings and add ^ cup of cream. Skim the gravy. You can also serve a peppermint sauce as in No. 1. A Bearnaise gravy is nice too. No. 9— MUTTON TENDERLOIN. Quantity for 4 Persons. 2 mutton fillets % tbsp. of flour Vs lb. of bacon 1 cup of water Salt, pepper Juice of V2 lemon 3 tbsps. of butter 2 tbsps. of white wine Bouillon