Lamb fricassee with capers and anchovies

(Recipe #94, pages 97 – 98)

Cut the meat into small square pieces, wash them, and put them in foaming butter with a few cloves, bay leaves, whole onions, mace, and basil, simmer them for a while, add some boiling water and salt, and simmer slowly covered.

After an hour, when the meat is almost done, add flour that has been sweated without browning, seeded lemon slices, capers, and some wine. Stir in a few finely chopped anchovies just before serving, because cooking impairs their flavor. The fricassee can also be made perfectly well without capers and anchovies, which many actually prefer.

Translated by David Green.


Roast lamb

(Recipe #90, page 97)

Take one or both hindquarters, wash and dry, rub with allspice, lay it in a hot pan with lots of butter along with rosemary and some bay leaves, later sprinkle it with some fine salt and roast it like a leg of veal, not too tender; an hour should suffice.

Translated by David Green.

White cabbage with beef or leg of lamb

(Recipe #34, page 59)

Take a piece of well-washed beef (or leg of lamb), boil and skim it in salted water, and let the stock continue to reduce for 2 hours. Then pour the stock through a fine sieve and pour it back over the meat. Add the cabbage cooked as in the recipe above, sprinkle with any needed salt, and cook it until completely done with the meat and a few small potatoes placed on the cabbage later.

Translated by David Green.

White Turnips with Leg of Lamb, Mecklenburg Style

(Recipe #18, page 54)

Rinse the lamb well, boil and skim thoroughly. When it is almost tender, cut turnips lengthwise into rectangular pieces; if they are not bitter, add them to the meat stock along with ground caraway seed tied in a piece of cloth and cook until tender. Then thicken the turnips with a roux and serve them with the meat.

Translated by David Green.

May turnips with lamb

(Recipe #17, page 53)

Cut the lamb into squares for stewing, rinse it, and boil it in a moderate amount of salted water, skimming regularly. After boiling it for an hour, pour the stock through a sieve, wash out the pot, and bring the stock to a boil once more with the meat. Then you may cook the meat in the stock until completely tender along with the turnips – raw if they are not bitter. Otherwise boil the turnips until half done and then cook them with some of the mutton stock. Optionally a few small potatoes may be placed on top. Alternatively, add the turnips to the lamb, cook both together until done, and serve together.

Depending on the age of the animal, the lamb will need 1½–2½ hours to be done.

Translated by David Green.