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and dipped in flour. Now they are quickly fried in butter and placed on a hot platter.
For the gravy, brown the flour in the butter, add bouillon, wine, salt, and the cutlets. Cover and stew until done. ¼ hour before they are done, skim the fat off and add the sliced champignons and chopped truffles. Serve the cutlets and gravy on the same hot platter. It is best to warm the plates with such a dish.
Remarks: You can prepare the cutlets more simply by omitting the champignons and truffles and putting 4 tomatoes into the gravy. Strain the gravy.
No. 18—IRISH STEW.
Mutton Cutlets stewed with all kinds of vegetables and Potatoes.
Quantity for 6 Persons.
- 3 lbs. of mutton chops
- 1 head of Savoy cabbage
- 5 kohlrabis
- 3 small onions
- 2 lbs. of raw potatoes
- Bouillon or water
- ¼ lb. of butter
- Salt, pepper
- ¼ head white cabbage
Preparation: The vegetables and potatoes are cleaned and peeled well and cut into small pieces. In an iron kettle, which has been buttered, the vegetables are placed in layers, then a layer of cutlets, seasoned with salt and pepper; on this a layer of potatoes and onions; repeat this twice, taking care that you do not season too highly with salt. Potatoes must be the last layer. Fill up with hot bouillon or water. Place a piece of butter on top. Stew or boil for 3 hours, well covered.
No. 19—BAKED MUTTON KIDNEYS.
Quantity for 6 Persons.
- 10 mutton kidneys
- 1 piece of butter
- Salt, pepper
- ½ tbsp. of mustard
- Grated rye bread
Preparation: The kidneys are cut half way through, skinned and rubbed with salt and pepper. Melted butter mixed with mustard is put over them and then they are dipped in rye bread crumbs, basted with butter and baked 15 minutes.
This dish is very nice garnished with cooked vegetables.
