Page:Meier - The Art of German Cooking and Baking.djvu/81




 * 4 lbs. of lamb quarter

Salt, pepper

2 eggs

Finely sifted roll crumbs

1½ cups of sour cream

1 tbsp. of flour

1 tbsp. of lemon juice

1 cup of water

½ lb. of butter

Preparation: The meat is pounded, rubbed with salt and pepper, then rolled in beaten egg and bread crumbs. Heat the butter and fry the meat quickly on top of the stove, then put it into the oven, basting it often and adding the cream in spoonfuls, also a little water, if the butter should get too brown. Cook in slow heat 1½ hours until the roast looks golden yellow; then serve.

For the gravy, stir 1 tablespoonful of flour into the butter, add water, cook and strain. You can also add chopped champignons.


 * 3 lbs. of mutton or lamb

⅛ lb. of butter

Salt

6 pepper-corns

2 cloves

1 bay-leaf

¼ carrot

1½ qts. of water

3 tbsps. of flour

Juice of ½ lemon

1 wineglass red wine

½ pt. can champignons

5 truffles, chopped and peeled

½ tsp. of sugar

½ onion

Preparation: The mutton or lamb, which should be from the breast, is cut into equal sized pieces, stewed a little in 2 tablespoonfuls of butter, then add 1½ qts. of water, carrot, onion, salt, pepper, cloves, bay-leaf and cook the meat until tender.

For the gravy, take the rest of the butter, brown it with flour, add the strained mutton bouillon, the red wine, lemon juice, some of the champignon juice and boil slowly ½ hour. The gravy should be quite thick. Now put in the meat, champignons, truffles and spices and boil 15 minutes longer. Taste it for salt and spices. Serve on a hot platter, and garnish the rim with crescents of puff paste and small fried meat dumplings. The dumplings are prepared the same way as the Ox-tongue Ragout in No. 35, Chapter 2.