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Classic
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page 134
113. Ragout of Roast or Boiled Mutton. Stew sliced onions until tender in butter
or good fat (not mutton fat), stir the flour in this until brown and gradually
add a little boiling water, constantly stirring, season with sweet basil,
pepper, cloves, 1 to 2 bay leaves, salt and a little vinegar; if convenient put
in 1/2 or an entire spoonful of thick sour cream, and pickles peeled and sliced.
Cook the sauce slowly for a while, keeping it covered, stewing the boiled meat
in it thoroughly; the roast meat should become hot only.
114. Fried sliced Mutton. Cut boiled mutton into slices, turn in egg, salt and
ground cloves, dredge with flour and fry in butter or fat.
115. Remnants of Mutton with Pickles. Cut the meat into oblong slices and 3 to 4
sweet-sour pickles into cubes, and mix well together. Then rub an ounce of flour
in 1 heaping tablespoonful of butter, together with several sliced onions, add
the left-over gravy, a trifle of extract of beef, a little ginger, cloves,
pepper and salt, flavor the gravy with a little vinegar, a pinch of sugar, heat
the meat and the pickles in this, and serve with boiled potatoes .
116. Mutton Curry. Cut the meat into cubes and heat it with small pieces of
onions, salt, pepper and a little curry powder, add a large cupful of boiling
meat broth, and let it simmer for 1/4 hour. In the meantime put about 6 ounces
of rice into plenty of salted boiling water, boil rapidly until done, drench
with cold water so that the kernels will be firm and loose, and then surround
with it the curry, which has been put into a deep dish.
117. Lamb Chops for Invalids. Take fresh lamb chops, remove all fat and trim
them nicely, pound lightly, lard neatly, dredge with flour and sprinkle with a
little salt. Fry the chops to a light brown in melted butter, gradually add a
small cupful of good boiling meat broth, and simmer until done, keeping them
covered; put them on a warm dish, thicken the gravy with a spoonful of
cornstarch smoothed in Madeira, strain, and if permitted mix with it a few
spoonfuls of tomato pulp.
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