Mutton à l'Allemande

Ingredients

• a leg of young mutton
• 1 tablespoonful seasoning salt
• 4 ounces larding pork
• 2 ounces butter
• ½ pint boiling water
• 1 pint of sour cream
• ½ cupful fine-chopped onions
• 1 tablespoonful flour
• 1 gill of cold water

Method

1. 1

   Wipe the mutton, season with salt, fry larding pork until crisp, add butter, then mutton.

2. 2

   Cook until light brown, add boiling water, cover, and cook for 20 minutes.

3. 3

   Add sour cream and cook for 2.5 to 3 hours, adding more water and cream as needed.

4. 4

   Remove fat from gravy, mix flour with cold water, add to gravy, and serve with vegetables.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 209. The excerpt below is the record exactly as published.

2 ounces butter, cook 10 minutes. At the same time scald 4 medium-sized tomatoes in boiling water, remove the skin, cut each tomato in half, press out the moisture. Place the tomatoes in a pan, season with 1 teaspoonful seasoning salt, and pour 1 ounce melted butter over ; set the pan for 10 minutes in a hot oven. Arrange the beans in clusters on each side of the epi- grams, and lay between each cluster a piece of tomato, then serve. In place of this garnish any other garnish may be used. Epigram of Lamb ft la Tilleroi. — Place 1 breast of lamb in a saucepan, cover with boiling water ; add a bouquet, 2 onions, 1 small carrot, Ys tablespoonful salt, and 1 teaspoonful coarsely pound- ed pepper, boil until tender ; then take it out, remove the bones, place the breast on a dish under a weight, and set aside. When cold, cut the meat into 8 pieces half-heart shape, stick a small bone in the narrow end, then season with pepper and salt, cover entirely with a thick sauce i I'allemande, and set aside till cold ; then dip each chop into beaten egg, cover with bread crumbs, and fry to a delicate brown in half lard, half butter. Fry, and season with pepper and salt, 8 French chops to a fine color ; arrange them in a circle on a hot dish alternately with the breast, decorate the handles with paper frills, and pour in the center a mushroom salpicon. MUTTON. 813 MUTTON. Boiled Mntton. — Select a nice leg of mutton, wipe it off with a damp towel, place it in a large kettle, cover with boiling water, add 1 tablespoonfal salt, 3 large onions, 1 carrot, 1 white turnip, 12 whole peppercorns, and a large bouquet ; cover and boil slowly from 2Vs to 3 hours. When done, lay the mutton on a warm dish, and serve with caper sauce, boiled potatoes, and any kind of vegetables that may be desired. The broth can be used for soup. Kutton h la AUemande.— Procure a leg of young mutton, wipe it off with a damp towel, season with 1 tablespoonf ul season- ing salt, rubbing the seasoning well into the meat Fry 4 ounces larding pork in a saucepan till crisp, add 2 ounces butter ; as soon as the butter is melted put in the mutton, turn frequently, and cook till light brown all over; add y^ pint boiling water, cover, and cook 20 minutes ; then add 1 pint of sour cream, cook slowly from 2Vs to 3 hours, turning the meat now and then (when the gravy boils away add more water and cream, but not too much at a time). Shortly before serving add 7i cupful fine-chopped onions, cook 15 minutes longer. Transfer the meat to a hot dish, remove every particle of fat from the gravy, mix 1 tablespoonf ul flour with 1 gill of cold water, add it to the gravy, cook for a few minutes ; add sufficient boiling water to make a creamy sauce, boil 3 minutes ; then strain, pour a few spoonfuls over the meat, and serve the re- mainder in a sauce bowl. Serve with Russian turnips A la cr6me and mashed or boiled potatoes. Leg of Mutton h la Westphalia. — Procure a nice leg of mutton at least 10 days old, remove the skin and fat, lard it closely with fine strips of larding pork, season with 1 tablespoonf ul seasoning salt. Make 6 deep incisions in the meat 2 inches apart, cut 1 large white onion lengthwise into 6 pieces, put a piece of onion into each incision, press them down so that they can not be seen on top the meat. Lay the mutton in a roasting pan, baste it well with 2 314 MBATa ounces melted butter, set in a hot oven, baste frequently, and roast till the gravy begins to brown on bottom of pan ; add Vj pint of Teal 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 sea- son ; or serve with Hanovarian pudding, stewed prunes, and small boiled potatoes. Leg of Mutton h l'Am6rieaine. — 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

Cook this with the app: pantry check, scaling, and the assistant.