Mutton soup

(Recipe #13, pages 30 – 31)

Wash the meat, and place it on the stove in boiling water with not too much salt. Skim. Add a small knob of celery root, a young kohlrabi, finely chopped onions, sweated flour (see no. 7) and pearl barley or cooked rice. Cook slowly, tightly covered. If one would like semolina in the soup, sprinkle it into the broth and stir, half an hour before serving. Potato dumplings may be cooked in this soup, and egg yolks and nutmeg or finely chopped parsley can be stirred into the soup. However, this is unnecessary for the everyday table.

Cooking time is approximately 2 hours.

Ragout of boiled or roasted mutton

(Recipe #95, page 98)

Slice some onions and soften them in butter or good fat (but not mutton fat), brown some flour in the butter, gradually add a little boiling water, stirring constantly, and also a little brown gravy if available. Season it with tarragon and basil, pepper, cloves, 1–2 bay leaves, the necessary amount of salt, and some vinegar. Also add, if available, a half to a whole tablespoon of thick sour cream and peeled and sliced pickles.

Let the gravy cook slowly covered; stew the boiled meat, cut into pieces of appropriate size, thoroughly in the gravy; roasted mutton should only be heated in it. If any of the herbs mentioned are not available, they can be omitted without detriment.

Translated by David Green.

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.

Stewed leg of mutton

(Recipe #89, pages 96 – 97)

Set a leg of mutton that is not too fresh and has been well pounded (see above) on the stove with water and Weißbier [wheat beer] (which must not be bitter), skim it, add cloves, peppercorns, 3 bay leaves, a few whole onions, and a bundle of fresh herbs such as tarragon, grape leaves, marjoram, and basil; stew slowly tightly covered for 2 hours.

Roast leg of mutton

(Recipe #88, page 96)

Wait 2–3 days before roasting the leg. Pound it vigorously without removing the fat, wash it and dry it with a towel, then place it in hot fat (butter and pork fat), brown it, pour boiling water over it (or 1 part vinegar to 3 parts water, if a sour flavor is wanted), flavor it with shallots or onions, some bay leaves, nutmegs, pepper, and tarragon, and sprinkle fine salt over it. If fresh cucumbers are available, dice half a plateful and add them immediately to the roasting pan; they enhance the flavor and appearance of the gravy substantially.

Leg or saddle of mutton prepared like game

(Recipe #87, page 96)

If the mutton has not been marinated in vinegar, cooking should wait 2–3 days after the lamb is slaughtered, depending on the weather; otherwise it will be less tender. Pound the saddle well, remove the skin and membrane as well as the fat, lard it like a rabbit, rub it with nutmeg and allspice, brown it in pork fat and butter, then sprinkle it with salt and prepare it with sweet milk, following the directions for roasting beef like rabbit.

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.