The art of German cooking and baking

The Paste : Butter and lard must be very cold. You may omit the lard and use more butter instead if you wish. Both are cut into the flour, the very cold water and brandy poured in and then stirred to a light paste and rolled out on a well floured board. The butter must be visible all through the paste. Do not knead much. Roll out, line a baking-dish with half of the paste, then put in layers of meat, oysters, then sliced champignons, chopped parsley,, the gravy poured over the whole and then covered up with the other half of the paste in which make a few cuts, finish off the edge and bake in medium hot oven 1 to 1% hours. Remarks: Leave some of the gravy, mix with oyster liquor and the juice of % lemon and serve with the pie. No. 26— MUTTON PIE PREPARED SIMPLY. The preparation of this pie is just the same as in No. 25, but instead of oysters and champignons, take raw, very thinly sliced potatoes. No. 27— LAMB ROAST. Quantity for 6 — 8 Persons. 6 lbs. of lamb quarter % pt. sour or sweet cream Salt, pepper 2 tbsps. of lemon juice % lb. of butter 1 cup of water 1 tbsp. of flour Preparation: The lamb meat must be two days old. It is pounded, salted, peppered and put into the oven with the cup of water. After 10 minutes the browned butter is poured hot over the meat. Baste frequently, gradually adding the cream and lemon juice, and roast for 1% to 2 hours. For the gravy, stir into the butter some flour and a little water and cook (if necessary) a while longer. Serve the gravy with the roast after straining. — 75 — No. 28— BREADED LAMB ROAST. Quantity for 6 Persons. 4 lbs. of lamb quarter 1 % cups of sour cream Salt, pepper 1 tbsp. of flour 2 eggs 1 tbsp. of lemon juice Finely sifted roll crumbs 1 cup of water % lb., of butter Preparation: The meat is pounded, rubbed with salt and pepper, then rolled in beaten egg and bread crumbs. Heat the butter and fry the meat quickly on top of the stove, then put it into the oven, basting it often and adding the cream in spoonfuls, also a little water, if the butter should get too brown. Cook in slow heat 1% hours until the roast looks golden yellow ; then serve. For the gravy, stir 1 tablespoonful of flour into the butter, add water, cook and strain. You can also add chopped champignons. No. 29— MUTTON OR LAMB RAGOUT. Quantity for 6 Persons. 3 lbs. of mutton or lamb 1 % qts. of water % lb. of butter 3 tbsps. of flour Salt Juice of % lemon 6 pepper-corns 1 wineglass red wine 2 cloves % pt. can champignons 1 bay-leaf 5 truffles, chopped and peeled % carrot % tsp. of sugar Vz onion Preparation: The mutton or lamb, which should be from the breast, is cut into equal sized pieces, stewed a little in 2 tablespoonfuls of butter, then add 1% qts. of water, carrot, onion, salt, pepper, cloves, bay-leaf and cook the meat until tender. For the gravy, take the rest of the butter, brown it with flour, add the strained mutton bouillon, the red wine, lemon juice, some of the- champignon juice and boil slowly I/2 hour. The gravy should be quite thick. Now put in the meat, champignons, truffles and spices and boil 15 minutes longer. Taste it for salt and spices. Serve on a hot platter, and garnish the rim with crescents of puff paste and small fried meat dumplings. The dumplings are prepared the same way as the Oxtongue Ragout in No. 35, Qiapter 2. — 76 — No. 30— LAMB STEW. Quantity for 6 — 8 Persons. Head, liver, lungs and heart % lb. ol butter Salt 1 egg 8 whole pepper-corns Roll crumbs 1 onion 2 tbsps. of flour 1 bay-leaf Some herb vinegar 2 cloves Preparation: The head is split in two, brain and tongue taken out and soaked in water. The tongue is boiled until tender in water with salt, pepper, bay-leaf, cloves and onion. In the same water, cook the brain and also. the heart, liver, lungs and head until tender.