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Classic
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page 133
110. Mutton Fricassee. Cut a breast of mutton into medium-sized pieces, put on
the fire with water and salt, an hour afterwards add 2 or 3 onions, with a clove
in each, to be removed before serving; if carraway is liked a little may be
added. The flavor can also be improved by the addition of some mushrooms. Boil
the fricassee slowly for two hours, but do not get it too soft, skim off the
fat, lightly brown a spoonful of flour and stir it through the fricassee, cook
slowly for 10 minutes longer and serve.
111. Fricassee of Lamb with Capers and Anchovy. Cut the meat into small squares,
wash, and lay it in boiling butter together with a few cloves, mace, sweet basil
and whole onions. Let it simmer in this for a while, then add a little boiling
water, salt, cover and cook slowly. When nearly done, which will be after about
1 hour, add flour smoothed (not browned) in butter, lemon slices without the
seeds, capers and some wine, stir finely chopped anchovy through the fricassee
just before serving, because cooking impairs their flavor. The fricassee can
also be prepared without the capers and anchovy, in fact this is preferred by
many.
112. Mutton Ragout. Wash the meat, cut it into small squares, put it on the fire
in boiling water with salt and season with bay leaves, peppercorns, cloves,
onions, and if agreeable, a little dill; for a large quantity a small bunch of
the latter is sufficient. Cook the meat with this until quite half done, take
off the fat from the broth, strain the latter and bring it to a boil with flour
rubbed in butter, and then put in the meat with a few lemon slices without the
seeds, button onions, pickles or fresh cucumbers (if the latter, add a little
vinegar), and cook until done. The meat must be easily pierced with a fork, but
it should not fall to pieces, and the sauce be neither too thin nor too thick.
The ragout may also be prepared wholly like brown ragout of hare
("Hasenpfeffer").
It can also be improved by the addition of mushrooms, stewed onions, veal
sweetbreads, kidneys or fowl livers; the gravy can be spiced with claret and the
ragout brought to the table in a puff paste or surrounded with bits of toast. A
border of boiled rice is also suitable.
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