Mutton with Potatoes
From The art of German cooking and baking, 1922
Serves 4
If no gravy, make one with browned butter, flour, water or bouillon, cream, pepper, and salt.
Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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 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
Cook this with the app: pantry check, scaling, and the assistant.