Читать книгу The Art of German Cooking and Baking онлайн

65 страница из 80

 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:

No. 25—MUTTON PIE.

Quantity for 6 Persons.

 3–4 lbs. of mutton from the leg

 1 qt. water

 ⅙ 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

The Paste.

 ½ lb. fresh butter

 ¼ lb. lard

 ¾ lb. of flour

 2 tbsps. of brandy

 1½ glasses water

Preparation:

The Paste: Butter and lard must be very cold. You may omit the lard and use more butter instead if you wish. Both are cut into the flour, the very cold water and brandy poured in and then stirred to a light paste and rolled out on a well-floured board. The butter must be visible all through the paste. Do not knead much. Roll out, line a baking dish with half of the paste, then put in layers of meat, oysters, then sliced champignons, chopped parsley, the gravy poured over the whole and then covered up with the other half of the paste in which make a few cuts, finish off the edge and bake in medium hot oven 1 to 1½ hours.