Polish Roast Mutton

Ingredients

• Season a leg of mutton with salt, pepper and a pinch of cloves
• Lay in a baking-pan with 1 sliced onion
• 2 celery roots
• 3 cloves of garlic
• and 2 carrots cut fine
• 1 bay-leaf
• a sprig of thyme
• a few peppercorns
• Pour over 1 cup of vinegar
• and 1 cup of hot water
• add 1 pint of sour cream

Method

1. 1

   Season mutton, lay in baking pan with onion, celery, garlic, carrots, bay leaf, thyme, and peppercorns.

2. 2

   Pour vinegar and hot water over, dredge with flour, bake in hot oven, baste often, add sour cream near end, thicken sauce, serve.

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 4. The excerpt below is the record exactly as published.

1 bay-leaf, a few doves, 2 sprigs of parsley and J^ cup of vinegar. When done, remove the fish to a platter ; add ^ cup of raisins, i ublcspoonful F^raary of butter, ^ cup of pounded almonds, i gliLss of wine, i tablespoouful of brown sugar and a pinch of cinuamon. Let boil until done and pour over the fish. Garnish with sliced lemOQ and sprigs of parsley and serve cold. 8< — Bombay Spinach. Boil the spinach in salted water until tender ; drain and chop fine. Fry i chopped onion in a tablespoonftils of butter ; add the chopped spinach, a pinch of pepper and curry-powder. Cover and let simmer five minutes. Serve on a platter with stewed prawns and garnish with croutons. 9. — Spanish Fricasseed Shrimps. Heat 2 tablespoonfuls of butter; add t onion chopped and 2 cups of tomatoes. Let fry; then stir in r tablespoonful of flour; add J^ cup of water ; let boil ; add i quart of shrimps, salt, pepper and parsley. Let all cook twenty minutes. Stir in the yolk of an egg. Remove from the fire. Put some boiled rice on a platter; add the shrimps and pour over the sauce. Serve very hot F^raary la — Irish Baked Potatoes. Peel and boil potatoes in salted water until tender; drain and mash with a lump of but- Put in a well-buttered baking-dish a layer of Che potatoes and a layer of fried bread-crumbs until dish is full. Moisten with beaten eggs, well seasoned with salt and pepper, and 3 tablespoon fuls of milk. Put in the oven to brown. Serve with boiled fish. II. — Russian Stewed ChickeD. Cut a fat chicken into pieces at the joints I and let stew, well seasoned with salt and pepper. Then add some small whole onions, some cauliflower, mushrooms and i cup of French peas. Let all cook until tender; then serve hot on a large platter. 13. — Dutch Baked Mackerel. Place the mackerel in a baking-dish; sprinkle with pepper and chopped parsley. Cover with fried bread-crumbs and bits of butter, and moisten with cream. Then bake until brown on top and serve hot with stewed potatoes. Febmary 13.— Polish Roast Mutton. Season a leg of mutton with salt, pepper and a pinch of cloves. Lay in a baking- pan with 1 sliced onion, 2 celery roots, 3 doves of garlic and 2 carrots cut fine, i bay-leaf, a sprig of thyme and a few pepper- corns. Pour over i cup of vinegar and 1 cup of hot water. Dredge with flour and let bake in a hot oven. Baste often with the sauce in the pan until nearly done; then add I pint of sour cream

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