Читать книгу The Art of German Cooking and Baking онлайн

64 страница из 80

No. 21—MUTTON RAGOUT.

Quantity for 6 Persons.

 2 lbs. of mutton, lean, without bones

 1 large onion

 ⅛ lb. of butter

 Salt, pepper

 2 tbsps. of flour

 ¾ qt. bouillon or water

 1 wineglass red wine

Preparation:

No. 22—MUTTON WITH POTATOES.

Quantity for 6 Persons.

 1½ lbs. left over mutton roast

 1 onion, sliced

 1½ lbs. sliced raw potatoes

 Salt, pepper

 Left over gravy

 1 small piece of butter

Preparation:

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:

No. 24—MUTTON ROAST SALAD.

Quantity for 6 Persons.