—73—
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.
No. 23—MUTTON WITH PICKLES.
Quantity for 6 Persons.
- 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.
No. 24—MUTTONROAST SALAD.
Quantity for 6 Persons.
- 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.
No. 25—MUTTON PIE.
Quantity for 6 Persons.
- 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
