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Classic
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page 131
with Parmesan cheese and butter, formed into a high cake and brushed with tomato
sauce.
103. Roast Leg of Mutton. The meat should not be taken for use before the time
noted and then pound it, without removing the fat, according to No. 1, wash and
dry with a cloth, and put it into boiling fat (butter and pork fat) roast until
of a light brown and add boiling water--if the meat is to have a slightly sour
flavor, take 1 part of vinegar to 3 parts of water; season with eschalots or
onions, some bay leaves, cloves and pepper and sprinkle with fine salt. If fresh
cucumbers are to be had cut 1/2 plateful into cubes and put them into the pan at
once, which will greatly improve the flavor and appearance of the gravy. Roast
for 3 hours, basting often; it is best to cover tightly. An hour before serving
gradually add 2 cupfuls of either cream or milk to the gravy. If no vinegar has
been used, a spoonful of mustard can be stirred into it at last. To prepare
thesauce proceed generally as directed under No. 1.
104. Stewed Leg of Mutton. The meat, which should not be too fresh, is well
pounded and put on the fire with water and white ("Weiss") beer, which must not
be bitter; skim and add cloves, peppercorns, 3 bay leaves, a few whole onions,
and a bunch of green herbs, such as garden-rue, majoram, and sweet basil, let it
cook slowly for 2 hours, keeping it covered tightly. Then pour off the broth,
sprinkle the meat with fine salt, dredge a spoonful of flour over it, put in
some butter and brown the meat on both sides, moving it back and forth to
prevent scorching. Take the fat from the broth, strain the latter and put it
into the kettle, add lemon slices without the seeds, pickles sliced lengthwise,
or fresh cucumbers, a cupful of vinegar, a handful of button onions and a
glassful of claret. Stew until done, which will take about 2 1/2 hours, serve
with some of the gravy and bring the remainder with the onions and pickles to
the table in a gravy boat.
105. Roast Lamb. Take a leg of lamb, wash, dry it with a towel, rub well with
ground cloves, put it into a pan containing hot butter, afterwards sprinkle fine
salt
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