Page:Meier - The Art of German Cooking and Baking.djvu/73

 pour the gravy back into the roaster, add Madeira and lemon juice, place the meat into it, cover, and cook it ½ hour longer. Finally cut up the champignons and put them into the gravy. Leg of mutton and gravy may be served on the same platter or separately. The gravy must be smooth, not thick.

The preparation and contents are the same as No. 4.

The bone is taken out, the cavity is filled with a stuffing as described in No. 11, of the previous chapter, Stuffed Veal Breast, and is cooked just the same as No. 4, of this chapter. You may omit the champignons.


 * 5 lbs. of leg of mutton

½ tbsp. of caraway seeds

Salt

1 large onion sliced

½ carrot

¼ parsley root

Water

A thin white cloth

Preparation: The leg of mutton must be of a good quality. It is pounded, washed and tied into a thin white cloth; then put into boiling water; salt, onion, carrot, parsley root, caraway seeds added and cooked slowly for 2½ hours. The leg of mutton must be white outside and pink inside and juicy. Garnish with parsley and serve. A mustard or caper gravy is served with this meat.


 * 6 lbs. of saddle of mutton

⅛ lb. of butter

⅛ lb. of bacon for larding

½ pt. sweet or sour cream

A few drops of lemon juice

1 tbsp. of flour

Salt, pepper

Preparation: The ribs of the saddle of mutton are chopped off, the outer hard membrane is trimmed off and the bones cut out. Then the meat is pounded and larded, strewn with salt and pepper and put into the pan with the ⅛ lb. of butter with which it is basted very often. Water is added from time to time and cooked one hour. Now the flour is stirred in, ½ cup of water and the cream and lemon juice added and boiled again ½ hour. The meat must be basted very often. The gravy is then strained and served with the meat.