Mutton Roast Salad

Ingredients

• 1 lb. mutton roast
• ½ pt. cream
• 2 yolks of eggs
• 4 mustard pickles
• 1 vinegar pickle
• Some wine vinegar
• 2 tbsps. of pearl onions
• 1 tsp. of mustard
• 2 tbsps. of oil

Method

1. 1

   Cut meat, pickles, and onions into small pieces, mix with other ingredients, and garnish with hard-boiled eggs.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 31. The excerpt below is the record exactly as published.

pt. cream or milk % lb. of butter % grated onion 2 lbs. boiled, chopped potatoes. 3 yolks of eggs Preparation: There should be 12 pieces of chops; salt and pepper them and fry them brown on both sides in butter. The boiled potatoes are pressed through a potato masher and mixed well with the remainder of the butter, which is creamed with the yolks of 3 eggs, salt, grated onion, cheese, cream and the rest of the butter which is left in the pan. Half of this mixture is placed into a casserole, the fried cutlets are placed on top and the remainder of the mixture put on to cover them. Then strew bread crumbs over the whole and small pieces of butter and bake in a medium hot oven for i/^ to % hour. Serve in the casserole. No. 17— STEWED MUTTON CUTLETS. Quantity for 6 Persons. 4 lbs. of mutton cutlets 1 tbsp. of flour Salt, pepper Some bouillon or water mixed Some bacon for larding with % tsp. meat extract % pt. of champignons 2 tbsps. of butter 4 truffles 1 small wineglassful of Madeira or red wine Preparation: The cutlets must be 3 inches thick. They are pounded and larded with bacon stiips after the skin and fat have been removed from them, tlhen peppered and salted — 71 — and dipped in flour. Now they are quickly fried in butter and placed on a hot platter. For the gravy, brown the flour in the butter, add bouil- lon, wine, salt,, and the cutlets. Cover and stew until done. 1/4 hour before they are done, skim the fat off and add the sliced champignons and dhopped truffles. Serve the cutlets and gravy on the same hot platter. It is best to warm the plates with such a dish. Remarks: You can prepare the cutlets more simply by omitting the champignons and truffles and putting 4 tomatoes into the gravy. Strain the gravy. No. 18— IRISH STEW. Mutton Cutlets stewed with all kinds of vegetables and Potatoes. Quantity for 6 Persons. 3 lbs. of mutton chops 2 lbs. of raw potatoes 1 head of Savoy cabbage Bouillon or water 5 kohlrabis % lb. of butter 3 small onions Salt, pepper Vi head white cabbage Preparation: The vegetables and potatoes are cleaned and peeled well and cut into small pieces. In an iron kettle, which has been buttered, the vegetables are placed in layers, then a layer of cutlets, seasoned with salt and pepper ; on this a layer of potatoes and onions ; repeat this twice, taking care that you do not season too highly with salt. Potatoes must be tjhe last layer. Fill up with hot bouillon or water. Place a piece of butter on top. Stew or boil for 3 hours, well covered. No. 19— BAKED MUTTON KIDNEYS. Quantity for 6 Persons. 10 mutton kidneys Salt, pepper 1 piece of butter Vz tbsp. of mustard Grated rye bread Preparation: The kidneys are cut half way through, skinned and rubbed with salt and pepper. Melted butter mixed with mustard is put over them and then they are dipped in rye bread crumbs, basted with butter and baked 15 minutes. This dish is very nice garnished with cooked vegetables. — 72 — No. 20— MUTTON KIDNEY PUDDING. Quantity for 6 Persons. 8 raw mutton kidneys 18 champignons 1 small onion % cup of rice Salt, white pepper Bouillon or water 2 tbsps. of butter 1 tbsp. of butter Juice of 1 lemon 2 yolks of eggs 1 tbsp. of flour % pt. gravy or broth from the meat Preparation: The kidneys are sliced ^ inch thick. But- ter, onions and sliced champignons are cooked ; flour, gravy, salt and pepper are added. The sliced kidneys are put in and cooked slowly 15 minutes. Add lemon juice. The % cup of rice is boiled until soft in bouillon or water to a thick mush, then the butter and finally the 2 yolks of eggs are stirred into it. A pudding-mold is buttered and strewn with roll crumbs, then put in a layer of rice and a layer of meat, alternately, until all is in ; the last layer should be rice. Cover and cook in a steamer over a kettle of boiling water-vfor 2 hours. After it is done, dump it on a hot platter and serve with Dutch gravy. No. 21— MUTTON RAGOUT. Quantity for 6 Persons. 2 lbs. of mutton, lean, without Salt, pepper bones 2 tbsps. of flour 1 large onion % qt. bouillon or water % lb. of butter 1 wineglass red wine Preparation: The meat is cut into 1% inch pieces. But- ter stewed with onion and the pieces of meat are put in to cook 10 minutes. Add the flour and cook another few minutes, then add bouillon or water, salt and pepper and cook until well done. During the last 15 minutes, pour in the red wine and serve with a wreath of boiled rice. (Boil 1 cupfu! of rice in salt water until tender but retaining its firmness and add a piece of butter). No. 22— MUTTON WITH POTATOES. Quantity for 6 Persons. 1% lbs. left-over mutton roast Salt, pepper 1 onion, sliced Left-over gravy 1 % lbs. sliced raw potatoes 1 small piece of butter Preparation: The meat is cut into small thin slices, also tihe peeled potatoes. A casserole is buttered and filled with 1 layer of raw potatoes, 1 layer of meat, salt, pepper and sliced onion. Repeat twice, with potatoes for the last layer. Pour the gravy over , (if it is too thick, dilute with cream or milk) put — 73— a few small pieces of butter on top, bake in oven for li/^ hours. If you have no left over gravy, make one of 1 tablespoon- ful of browned butter, flour, water or bouillon, cream, pepper and salt. Pour over the contents of the casserole and bake it. No. 23— MUTTON WITH PICKLES. Quantity for 6 Persons. 1% — 2 lbs. of mutton roast or Salt, pepper boiled mutton remnants 1 clove, Scant % lb. of butter V2 bay-leaf 2 tbsps. of flour 1 tbsp. of wine vinegar % small onion, sliced 3 sweet-sour pickles 1 pt. thin gravy or bouillon 3 tbsps. of pickled pearl onions % tsp. of meat extract 1 tsp. of sugar Preparation: The cold, fried or boiled mutton is cut into small pieces. The butter and onions are browned, then flour stirred in. Add salt, pepper, cloves, bay-leaf, vinegar, sugar and bouillon or thin gravy and boil until quite thick. The pickles, cut into small cubes, and onions, are now put in, stew- ed a little while ; add the pieces of meat, heat, but do not boil, then serve. If the gravy is too light, add some meat extract or sugar coloring. Fresh boiled, peeled potatoes go well with this dish. No. 24— MUTTONROAST SALAD. Quantity for 6 Persons. 1 lb. mutton roast V2 pt. cream 2 yolks of eggs 4 mustard pickles Salt, pepper 1 vinegar pickle Some wine vinegar 2 tbsps. of pearl onions 1 tsp. of mustard 2 tbsps. of oil

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