Quantity for 6 Persons.
- 1 lb. mutton roast
- 2 yolks of eggs
- Salt, pepper
- Some wine vinegar
- 1 tsp. of mustard
- ½ pt. cream
- 4 mustard pickles
- 1 vinegar pickle
- 2 tbsps. of pearl onions
- 2 tbsps. of oil
Preparation: Meat, pickles, onions, all this cut into small pieces and mixed well with the other ingredients, then garnished with hard-boiled eggs.
No. 25—MUTTON PIE.
Quantity for 6 Persons.
- 3–4 lbs. of mutton from the leg
- 1 qt. water
- ⅙ part of a small celery root
- 2 small onions
- Some salt
- 2½ tbsps. of flour
- Juice of one lemon
- 1 pinch of white pepper
- 3 doz. oysters
- ½ pt. can of champignons
- 2 tbsps. of chopped parsley
- 2 tbsps. of butter
The Paste.
- ½ lb. fresh butter
- ¼ lb. lard
- ¾ lb. of flour
- 2 tbsps. of brandy
- 1½ glasses water
Preparation: The meat is cut into pieces the size of cutlets, boiled until tender in 1 qt. of water, celery root, 2 small onions, salt. Cook 2 tablespoonfuls of butter and flour and add veal bouillon; then add lemon juice, salt and pepper, if necessary, boil a few minutes, but do not let the gravy get thick.
The Paste: Butter and lard must be very cold. You may omit the lard and use more butter instead if you wish. Both are cut into the flour, the very cold water and brandy poured in and then stirred to a light paste and rolled out on a well-floured board. The butter must be visible all through the paste. Do not knead much. Roll out, line a baking dish with half of the paste, then put in layers of meat, oysters, then sliced champignons, chopped parsley, the gravy poured over the whole and then covered up with the other half of the paste in which make a few cuts, finish off the edge and bake in medium hot oven 1 to 1½ hours.