Mutton with Pickles

Ingredients

• 1% — 2 lbs. of mutton roast or boiled mutton remnants
• Salt
• pepper
• 1 clove,
• V2 bay-leaf
• 1 tbsp. of wine vinegar
• 3 sweet-sour pickles
• 3 tbsps. of pickled pearl onions
• % tsp. of meat extract
• 1 tsp. of sugar

Method

1. 1

   Cut mutton into small pieces.

2. 2

   Brown butter and onions, stir in flour.

3. 3

   Add seasonings and bouillon, boil until thick.

4. 4

   Add pickles and onions, then meat, heat without boiling.

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 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

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