Page:Meier - The Art of German Cooking and Baking.djvu/75




 * 4 lbs. of lean mutton

1 large head of white cabbage

2 tbsps. of butter

Water

Salt

Preparation: The cabbage is cut into 12 parts and put on the fire with boiling water, then cooked for 10 minutes. The water is then drained off and fresh boiling water put on. The meat is washed and salted, put in and cooked with the cabbage slowly for 2½ hours. Then it is "served on a hot platter. The cabbage must not have too much gravy. If it is not rich enough, add more butter. Serve it with the meat and potatoes.


 * 4 lbs. of mutton chops or cutlets

1 piece of butter

Salt, pepper

Preparation: The cutlets are pounded well, and the bones all trimmed out. A pan is larded with some mutton fat and heated. The meat is put in and fried on the stove ¼ hour, turning it over often. Serve on a hot platter, salt and pepper, and butter. A peppermint sauce, as in No. 1, is good with this meat.


 * 4 lbs. of mutton chops

⅛ lb. of butter

Salt, pepper

½ cup of water

Preparation: The real cutlet piece is the loin with the upper ends of the ribs. Every cutlet must have a rib and be one inch thick. They are pounded, skinned and the fat cut off, salted and peppered. The butter is melted in a pan and the cutlets put in and fried 3 to 5 minutes. Then they are served on a hot platter. For gravy pour some hot water or bouillon into the frying butter and perhaps a little more salt. Pour the gravy over the cutlets and serve hot.


 * 4 lbs. of mutton chops

1 piece of fresh butter

Salt, pepper

Preparation: The cutlets are pounded and placed on a broiler 5 minutes, turning them once; placed on a hot platter, seasoned with salt and pepper, buttered and served at once.