(Recipe #60, page 90)
Pound the boned breast thoroughly, wash it, dry it with a towel, rub it well with salt, dredge it with flour, and slowly brown it on both sides in sizzling hot butter with the kettle tightly covered. Then pour enough boiling water next to the meat to half cover it; add a chopped up parsley root and optionally a handful of well brushed mushrooms or 1–2 saucers of black salsify.
Stew slowly for 1½ hours; ¼ hour before it’s done, add some crumbled mace and a few lemon slices to the gravy and, if it is not thick enough, some crumbled zwieback. When serving stir 1 or 2 egg yolks with some cold water and add to the gravy. Garnish the dish with dumplings as described in section XIV, no. 6, 13, or 16.
Translated by David Green.