Mutton Pie

Ingredients

• 3 — 4 lbs. of mutton from the leg
• 2 % tbsps. of flour
• Juice of one lemon
• 1 qt. water
• 1/6 part of a small celery root
• 2 small onions
• Some salt
• % lb. fresh butter
• % lb. of flour
• ½ lb. lard
• 2 tbsps. of brandy
• 1% glasses water

Method

1. 1

   Cut meat into pieces, boil until tender in water with celery root, onions, and salt.

2. 2

   Cook butter and flour, add veal bouillon, then lemon juice, salt, and pepper.

3. 3

   Boil briefly without thickening.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 33. The excerpt below is the record exactly as published.

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

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