Remarks: Leave some of the gravy, mix with oyster liquor and the juice of ½ lemon and serve with the pie.
No. 26—MUTTON PIE PREPARED SIMPLY.
The preparation of this pie is just the same as in [No. 25], but instead of oysters and champignons, take raw, very thinly sliced potatoes.
No. 27—LAMB ROAST.
Quantity for 6–8 Persons.
- 6 lbs. of lamb quarter
- Salt, pepper
- ½ lb. of butter
- ½ pt. sour or sweet cream
- 2 tbsps. of lemon juice
- 1 cup of water
- 1 tbsp. of flour
Preparation: The lamb meat must be two days old. It is pounded, salted, peppered and put into the oven with the cup of water. After 10 minutes the browned butter is poured hot over the meat. Baste frequently, gradually adding the cream and lemon juice, and roast for 1½ to 2 hours.
For the gravy, stir into the butter some flour and a little water and cook (if necessary) a while longer. Serve the gravy with the roast after straining.
No. 28—BREADED LAMB ROAST.
Quantity for 6 Persons.