Plain Ragout of Mutton or Lamb

Ingredients

• 3 lbs. of mutton or lamb
• 1 % qts. of water
• % lb. of butter
• 3 tbsps. of flour
• 1 bay-leaf
• 6 pepper-corns
• 2 cloves
• Juice of % lemon

Method

1. 1

   The preparation is the same as in No.

2. 2

   29.

3. 3

   Instead of wine, take wine vinegar or herb vinegar and leave off the champignons and truffles.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 34. The excerpt below is the record exactly as published.

juice of % lemon and serve with the pie. No. 26— MUTTON PIE PREPARED SIMPLY. The preparation of this pie is just the same as in No. 25, but instead of oysters and champignons, take raw, very thinly sliced potatoes. No. 27— LAMB ROAST. Quantity for 6 — 8 Persons. 6 lbs. of lamb quarter % pt. sour or sweet cream Salt, pepper 2 tbsps. of lemon juice % lb. of butter 1 cup of water 1 tbsp. of flour Preparation: The lamb meat must be two days old. It is pounded, salted, peppered and put into the oven with the cup of water. After 10 minutes the browned butter is poured hot over the meat. Baste frequently, gradually adding the cream and lemon juice, and roast for 1% to 2 hours. For the gravy, stir into the butter some flour and a little water and cook (if necessary) a while longer. Serve the gravy with the roast after straining. — 75 — No. 28— BREADED LAMB ROAST. Quantity for 6 Persons. 4 lbs. of lamb quarter 1 % cups of sour cream Salt, pepper 1 tbsp. of flour 2 eggs 1 tbsp. of lemon juice Finely sifted roll crumbs 1 cup of water % lb., of butter Preparation: The meat is pounded, rubbed with salt and pepper, then rolled in beaten egg and bread crumbs. Heat the butter and fry the meat quickly on top of the stove, then put it into the oven, basting it often and adding the cream in spoonfuls, also a little water, if the butter should get too brown. Cook in slow heat 1% hours until the roast looks golden yellow ; then serve. For the gravy, stir 1 tablespoonful of flour into the butter, add water, cook and strain. You can also add chopped dham- pignons. No. 29— MUTTON OR LAMB RAGOUT. Quantity for 6 Persons. 3 lbs. of mutton or lamb 1 % qts. of water % lb. of butter 3 tbsps. of flour Salt Juice of % lemon 6 pepper-corns 1 wineglass red wine 2 cloves % pt. can champignons 1 bay-leaf 5 truffles, chopped and peeled % carrot % tsp. of sugar Vz onion Preparation: The mutton or lamb, which should be from the breast, is cut into equal sized pieces, stewed a little in 2 tablespoonfuls of butter, then add 1% qts. of water, carrot, onion, salt, pepper, cloves, bay-leaf and cook the meat until tender. For the gravy, take the rest of the butter, brown it with flour, add the strained mutton bouillon, the red wine, lemon juice, some of the- champignon juice and boil slowly I/2 hour. The gravy should be quite thick. Now put in the meat, cham- pignons, truffles and spices and boil 15 minutes longer. Taste it for salt and spices. Serve on a hot platter, and garnish the rim with crescents of puflF paste and small fried meat dump- lings. The dumplings are prepared the same way as the Ox- tongue Ragout in No. 35, Qiapter 2. — 76 — No. 30— LAMB STEW. Quantity for 6 — 8 Persons. Head, liver, lungs and heart % lb. ol butter Salt 1 egg 8 whole pepper-corns Roll crumbs 1 onion 2 tbsps. of flour 1 bay-leaf Some herb vinegar 2 cloves Preparation: The head is split in two, brain and tongue taken out and soaked in water. The tongue is boiled until tender in water with salt, pepper, bay-leaf, cloves and onion. In the same water, cook the brain and also. the heart, liver, lungs and head until tender. When the tongue, heart and lungs are well done, cut them into cubes. All the meat is put into a pot. Season with salt, pepper and a piece of butter, pour in some bouillon and stew. Cut the meat off the head, season with salt and pepper, dip in egg and roll crumbs and fry in butter to a golden yellow. The same is done with the brains. The liver is cut into slices, salt- ed, peppered, dipped in fiour and also fried. Tihe hash of tongue, lung and heart is placed in the middle of a hot platter, the liver slices placed in a wreath around it, the meat irom the head, which has been cut into neat pieces, and the brains placed on top of the hash. The gravy should be prepared before dishing out the hash. For the gravy, take one tablespoonful of flour, stir it in the butter in which the meat, brains and liver have been fried, add some of the bouillon and a little vinegar, lemon juice or white wine. Serve the gravy with the meat. No. 31— PLAIN RAGOUT OF MUTTON OR LAMB. The preparation is the same as in No. 29. Instead of wine, take wine vinegar or herb vinegar and leave off the champig- nons and truffles. No. 32— LAMB CROWN ROAST. Contents and preparation are the same as No. 42 of pre- vious chapter. Veal Crown Roast. — 77 — CHAPTER 5. PORK. --^^^s^^ ^^ S;^ ^^m S^§^^^ 1. 2. 3. 4. Ham. Pork Loin. Pork Chops. Pork Shoulder 5. 6. 7. 8. 9. Belly. Head. Snout. Shanks. Feet. Boiled, Fried and Salted Pork. Also recipes for utilizing left-over pork. Good pork from well fed yearlings is tender, light and not too fat. The fat or lard must be white, the hide light.. In- ferior pork has a yellow hide, smeary lard and very fat, dark meat. Suckling pig is considered a delicacy in tihe kitchen. It is usually 2 or 3 weeks old. Best Pieces for Roasts. The leg, the pork loin, the slightly smoked rib piece, the fillets. Small Pieces for Frying. The cutlets, the fillets and ham slices. Best Pieces for Stew. The pork shoulder and fillets. — 78 — Best Pieces for Boiling. The belly, the hip-bone, (head, shoulder and marbled pieces. Best Pieces for Smoking and Salting. The hams, pork loins, smoked tenderloin, (called lachs- schinken), the belly for lean bacon, the pork loin as fat bacon, tenderloin and shoulder. For Gelatines. The hide or skin and bones. No. 1— PORK ROAST. Quantity for 6^^8 Persons. 4 lbs. rib roast 1 onion Salt 1% tbsps. of flour 6 pepper-corns 1 cup of cream 2 cloves - 1% cups of water 1 bay-leaf

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