Page:Meier - The Art of German Cooking and Baking.djvu/71

 Best meat to make bouillon is all lean meat, the feet, scraps of cutlets and bones.

Mutton is less nourishing than beef. It may be kept fresh in vinegar, buttermilk or sweet milk.

Especially old mutton will be more palatable after being kept in vinegar or milk for a while.


 * 6 lbs. of leg of mutton

Salt

1 pinch of pepper

1 tbsp. of butter

1 small bunch of peppermint

Some vinegar and sugar

Preparation: Remove some fat from the leg of mutton, wash it well, pound it, salt and pepper it, and put into oven with ½ pint of boiling water. Add 1 tablespoonful of butter and roast 1½ hours, basting frequently; the roast will be quite rare inside. If you wish it well done, roast 2 to 2¼ hours.

Wash the peppermint well and chop it very fine, stir it with vinegar and sugar and serve with the meat. If you do not like peppermint sauce, pour off all fat from the roast, add 1½ tablespoonfuls of flour, brown it and pour in 1 cup of water, ¼ cup of cream and let this boil ; then season with salt, strain the gravy and serve it with the meat.


 * 6 lbs. of leg of mutton

2–3 qts. of milk

⅛ lb. of bacon for larding

Salt, pepper

2 cloves

½ onion

½ bay-leaf

⅛ lb. of butter

2 tbsps. of flour

½ cup of sweet or sour cream

A few drops of lemon juice

1 cup of water

Preparation: The membrane and fat are removed from the leg of mutton and it is then well pounded and put into sweet milk for 2 or 3 days, turning it twice every day. The milk should cover the roast. In winter leave it in the milk for 3 days, in summer only 2. After this wash it off, lard it, salt and pepper it, put into oven with water, the spices and onion. After roasting it for ½ hour, add the butter, roast for 2 hours, basting frequently.

During the last ½ hour take off some fat, stir in 3 tablespoonfuls of flour and add 1 cup of water, gradually, also the cream and a few drops of lemon juice; now leave it in the oven a little longer. If the gravy has boiled down too much