Mutton fricassee

(Recipe #93, page 97)

Cut meat from a young sheep into medium-size pieces, set them on the stove with water to cover and salt, after an hour add 2–3 onions with a clove stuck in each, which should be removed before serving. If people like the taste of caraway, some can also be added. The flavor can also be enhanced by adding some mushrooms.

Cook the fricassee slowly for about 2 hours, without letting it get too tender, skim off the far, brown a tablespoon of whole wheat flour lightly and stir it into the fricassee, let it simmer for another 10 minutes or so, and serve.

Translated by David Green.

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