Page:Meier - The Art of German Cooking and Baking.djvu/74




 * 6 lbs. of saddle of mutton

1 pt. of water

Salt, pepper, soupgreens

Preparation: The saddle of mutton is pounded and skinned. The ribs are chopped off a little, the fat is left on. Now the meat is salted and peppered and put into the oven with 1 pint of boiling water, and soupgreens. Let it roast 1 hour, basting frequently. Then serve.

For the gravy, take 1 tablespoonful of flour, stir it into the drippings and add ¼ cup of cream. Skim the gravy. You can also serve a peppermint sauce as in No. 1. A Bearnaise gravy is nice too.


 * 2 mutton fillets

⅛ lb. of bacon

Salt, pepper

3 tbsps. of butter

½ tbsp. of flour

1 cup of water

Juice of ½ lemon

2 tbsps. of white wine

Bouillon

Preparation: The two fillets are cut from a saddle of mutton, (they are situated below the ribs alongside of the back). Cut the fillets lengthwise and crosswise so they make 8 pieces. Lard each piece nicely with the bacon, salt and pepper it, put the butter into the pan and fry quickly. Then stir in ½ tablespoonful of flour and pour in enough bouillon or water mixed with meat extract so the fillets are almost covered. Cover the pan and cook slowly ½ hour. Finally add the lemon juice and wine. Strain the gravy and pour it on the fillets or serve separately.


 * 4 lbs. rack or rib piece

½ carrot

½ parsley root

½ kohlrabi

½ onion

⅛ celery root

Salt

3 qts. of water

Preparation: The rib-bones are partly chopped through and the whole piece of meat bound with string, then boiled slowly in 3 qts. of boiling water, salt and soupgreens. When done, put on a hot platter. A mustard or morel gravy is nice with it. The remnant of bouillon is used to cook vegetables in or for soup.