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No. 8—SADDLE OF MUTTON A LA ENGLISH STYLE.
Quantity for 6 Persons.
- 6 lbs. of saddle of mutton
- 1 pt. of water
- Salt, pepper, soupgreens
Preparation: The saddle of mutton is pounded and skinned. The ribs are chopped off a little, the fat is left on. Now the meat is salted and peppered and put into the oven with 1 pint of boiling water, and soupgreens. Let it roast 1 hour, basting frequently. Then serve.
For the gravy, take 1 tablespoonful of flour, stir it into the drippings and add ¼ cup of cream. Skim the gravy. You can also serve a peppermint sauce as in No. 1. A Bearnaise gravy is nice too.
No. 9—MUTTON TENDERLOIN.
Quantity for 4 Persons.
- 2 mutton fillets
- ⅛ lb. of bacon
- Salt, pepper
- 3 tbsps. of butter
- ½ tbsp. of flour
- 1 cup of water
- Juice of ½ lemon
- 2 tbsps. of white wine
- Bouillon
Preparation: The two fillets are cut from a saddle of mutton, (they are situated below the ribs alongside of the back). Cut the fillets lengthwise and crosswise so they make 8 pieces. Lard each piece nicely with the bacon, salt and pepper it, put the butter into the pan and fry quickly. Then stir in ½ tablespoonful of flour and pour in enough bouillon or water mixed with meat extract so the fillets are almost covered. Cover the pan and cook slowly ½ hour. Finally add the lemon juice and wine. Strain the gravy and pour it on the fillets or serve separately.
No. 10—STEWED RACK OF MUTTON.
Quantity for 6 Persons.
- 4 lbs. rack or rib piece
- ½ carrot
- ½ parsley root
- ½ kohlrabi
- ½ onion
- ⅛ celery root
- Salt
- 3 qts. of water
Preparation: The rib-bones are partly chopped through and the whole piece of meat bound with string, then boiled slowly in 3 qts. of boiling water, salt and soupgreens. When done, put on a hot platter. A mustard or morel gravy is nice with it. The remnant of bouillon is used to cook vegetables in or for soup.
