Mutton Stew

Ingredients

• 5 lbs. of leg of mutton
• ½ carrot
• ½ tbsp. of caraway seeds
• ½ parsley root
• Salt
• Water
• 1 large onion sliced
• A thin white cloth

Method

1. 1

   The leg of mutton must be of a good quality.

2. 2

   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 1.5 hours.

3. 3

   The leg of mutton must be white outside and pink inside and juicy.

4. 4

   Garnish with parsley and serve.

5. 5

   A mustard or caper gravy is served with this meat.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 30. The excerpt below is the record exactly as published.

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 qual- ity. 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 Preparation: The two fillets are cut from a saddle of mutton, (they are situated below the ribs alongside of the back). Cut the fillets lengthwise and crosswise so they make 8 pieces. Lard each piece nicely with tihe bacon, salt and pep- per it, put th* butter into the pan and fry quickly. Then stir in 1^ tablespoonful of flour and pour in enough bouillon or water mixed with meat extract so the fillets are almost cov- ered. Cover the pan and cook slowly 1^ hour. Finally add the lemon juice and wine. Strain the gravy and pour it on the fillets or serve separately. No. 10— STEWED RACK OF MUTTON. Quantity for 6 Persons. 4 lbs. rack or rib piece % onion % carrot

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