Page:Meier - The Art of German Cooking and Baking.djvu/72

 in the last ½ hour, add some more water. The gravy must be. smooth and strained before serving with the roast. This is a very good dish.


 * 6 lbs. of leg of mutton

⅛ lb. of bacon

10 sardines

1 qt. of thin vinegar

2 small onions

3 cloves

10 pepper-corns

⅛ lb. of butter

Salt

1½ tbsps. of flour

½ pt. of red wine

½ pt. of water

1 bay-leaf

Preparation: The leg of mutton is cleared from all membrane and fat, pounded and larded. The sardines are drained and cut lengthwise into halves and the leg of mutton larded with them. The thus prepared leg of mutton is covered with 1 qt. of vinegar, onion slices, cloves, pepper-corns and bay-leaf and left in the vinegar for 24 hours, turning it over once in a while.

After this time the leg of mutton is fried with the butter and after ½ hour the flour is stirred in, add salt and pepper, the ½ pint of water and gradually the red wine. The roast is cooked slowly for 2 or 2½ hours and turned and basted several times until well done. The gravy is strained and served with the roast.

Remarks: If you do not like the taste of sardines, lard witlh bacon only.


 * 6 lbs. leg of mutton

⅛ lb. of butter

2 tbsps. of flour

2 wine glasses of

½ pt. champignons

8 pepper-corns

Juice of one lemon

2 cloves

Madeira ½ bay-leaf

Water or bouillon

Salt

Preparation: The leg of mutton is freed from all fat and membrane, salted and fried in the ⅛ lb. of butter to a nice brown on both sides, and placed on a platter. Brown the flour in the same butter, add ⅛ onion and water or bouillon, salt and spices. Put the meat back into this gravy, it must be half way covered with it, cover it up and roast in oven 2½ hours. Then take meat out again, strain the gravy, take off all fat,