Page:Meier - The Art of German Cooking and Baking.djvu/79

 a few small pieces of butter on top, bake in oven for 1½ hours.

If you have no left over gravy, make one of 1 tablespoonful of browned butter, flour, water or bouillon, cream, pepper and salt. Pour over the contents of the casserole and bake it.


 * 1½–2 lbs. of mutton roast or boiled mutton remnants

Scant ⅛ lb. of butter

2 tbsps. of flour

¼ small onion, sliced

1 pt. thin gravy or bouillon

½ tsp. of meat extract

Salt, pepper

1 clove,

½ bay-leaf

1 tbsp. of wine vinegar

3 sweet-sour pickles

3 tbsps. of pickled pearl onions

1 tsp. of sugar

Preparation: The cold, fried or boiled mutton is cut into small pieces. The butter and onions are browned, then flour stirred in. Add salt, pepper, cloves, bay-leaf, vinegar, sugar and bouillon or thin gravy and boil until quite thick. The pickles, cut into small cubes, and onions, are now put in, stewed a little while; add the pieces of meat, heat, but do not boil, then serve. If the gravy is too light, add some meat extract or sugar coloring. Fresh boiled, peeled potatoes go well with this dish.


 * 1 lb. mutton roast

2 yolks of eggs

Salt, pepper

Some wine vinegar

1 tsp. of mustard

½ pt. cream

4 mustard pickles

1 vinegar pickle

2 tbsps. of pearl onions

2 tbsps. of oil

Preparation: Meat, pickles, onions, all this cut into small pieces and mixed well with the other ingredients, then garnished with hard-boiled eggs.


 * 3–4 lbs. of mutton from the leg

1 qt. water

1/6 part of a small celery root

2 small onions

Some salt

2½ tbsps. of flour

Juice of one lemon

1 pinch of white pepper

3 doz. oysters

½ pt. can of champignons

2 tbsps. of chopped parsley

2 tbsps. of butter