Bohemian-American Cook Book/Mutton

Dust the chops with salt and pepper, and if you like, rub with a bit of mashed garlic, and fry quickly in hot butter. They should be done in ten or twelve minutes.

Dust cutlets or chops with salt and pepper, dip in melted butter or lard, then in bread crumbs, and fry a golden brown in hot fat. Serve with tomato or other sauce.

Trim the end bone of the cutlet clean, so it may be taken up with the fingers. Dust with salt, pepper, and fry quickly in hot butter. They should be done in five or six minutes.

Wash and trim a leg of mutton, dust with salt, insert bits of garlic over the surface, place in a pan with a little water, and roast. Rub butter or lard over it occasionally, and before it is done, baste with the liquor, so as to give it a nice color. If the meat is not very young, you will have to pound it before salting. If very old, stew it first in a kettle and then roast. Half an hour before the roast is done, add peeled and halved potatoes.

Take the bone out of a leg of mutton, and cut out enough meat to make a good-sized opening. Fry minced onions and anchovies in butter, add the meat (minced) which you took out, four tablespoons of bread crumbs, four tablespoons of sour cream, three eggs, salt and ​mix well. Fill the opening with this dressing and fasten so that it will not drip out. Place in a baking pan two sliced onions, two sliced carrots, a little water, melted butter, add the mutton and roast in the oven. Baste from time to time with a little sour cream. When the meat is done, take out the fastenings or threads, skim the grease from the gravy and serve.

Trim a leg of mutton and dust with salt. Boil together a cup and a half of vinegar, two cups of water, one large sliced onion, six cloves, ten allspice, ten black peppers, a bay leaf, a piece of ginger, two cloves of garlic, cover and boil fifteen minutes. Then let it cool and pour over the leg of mutton. Let it stand thus two or three days in summer and five or six days in winter, turning it two or three times during that period. When ready to bake it, interlard with strips of bacon, place in a baking pan, add about half of the brine, a cup of water and a piece of lemon rind. Put bits of butter on top and bake. When about half done, baste with five or six tablespoons of good sour cream. Turn over once while baking and baste frequently. When done, take out and add to the liquor a cup of sour cream thickened with a teaspoon of flour and a beaten yolk, strain and serve with potatoes or dumplings.

Soak a saddle of mutton three days in sour cream or vinegar, turning it frequently. When ready to use, trim off all fat and skin, interlard with bacon, place in a baking pan, add salt, a little of the brine in which it has soaked, a little water, quite a bit of butter, and cover with a greased paper. Bake three hours, basting frequently, then serve with potatoes or dumplings.

Stew mutton ribs in a little salted water, adding any vegetables you may have to flavor it. Wash and scrape six or eight carrots and cut them into slices or short strips. Stew the carrots in a saucepan with butter, pepper and a tablespoon of sugar, adding from time to time a little of the broth from the meat, and stew until tender. Then thicken with butter and flour blended together until a light brown (a tablespoon of each), put the meat in the gravy, let it bubble once or twice and serve. You may use half carrots and half turnips, or half carrots and half Savoy cabbage, or Savoy cabbage altogether.

Cut into dice two pounds of mutton from the shoulder. Dust with flour and fry brown in half butter and half lard. Add salt and pepper, water to cover, cover and stew until tender. When done, take the meat out and skim the grease from the liquor. Before serving, pour the skimmed liquor into stewed green peas, stir the meat into them, and serve.

Place two pounds of mutton steak in a kettle, add half a sliced onion, a clove of garlic mashed to a paste with salt, salt and enough water to cover the meat, and stew until tender. When the meat is done, mix two cups of flour with a teaspoon of butter, a dash of salt, one teaspoon of baking powder, one beaten yolk and a cup of milk, making dough as for biscuits. Roll out about half an inch thick and cut into squares about two inches across. Be sure to have plenty of broth on the meat. If this is not the case, add enough hot water to make a sufficient quantity. Place the pieces of dough ​over the meat, cover well, so that no steam escapes, and boil ten minutes. Then take out the meat and pie, thicken the liquor with a tablespoon of flour mixed with half a cup of milk and serve.

Stew mutton ribs until tender. Peel and cut into strips young kohl-rabi, stew it in a saucepan with a little butter, pepper, sugar and the crisp tops minced fine. When the meat and kohl-rabi is tender, blend butter and flour together, thin with the broth in which the meat has stewed, add this to the kohl-rabi, flavor with a pinch of marjoram, pour over the meat and serve.

Pound a shoulder of mutton, trim and take out the bones, dust inside and out with salt, roll and wind a strong thread around it. Place in a deep. saucepan, add a cup of soup, one onion, one carrot sliced, a bay leaf, a small clove of garlic, several black peppers, two cloves, a bit or green parsley and stew until brown. Then add another cup of soup and stew until tender. When the meat is done, take it out, remove the thread, skim the sauce, add a teaspoon of Liebig’s Extract, strain and pour over the meat.

Trim a mutton brisket, cut off the lower bone and parboil the meat fifteen minutes in salted water, then cool. Now trim the brisket nicely and stew in beef soup until tender. In the meantime wash one large cup of rice, place in a saucepan with two cups of water and two cups of the meat liquor, an onion with two cloves stuck in it, a piece of butter, and salt. Cover and stew slowly until the rice is done and has absorbed all the ​liquid. Arrange the rice on a platter, place on top the meat cut into slices, pour over it a little broth in which the meat has stewed and serve.

Cut mutton from the shoulder or ribs into medium sized pieces and stew with various vegetables until tender. To two pounds of meat allow one cup of rice, wash this several times in hot water, add to it the broth in which the meat is stewing, and boil until tender. Blend butter and flour until a light brown, and add it to the rest of the broth. Place the meat in a saucepan, add the thickened broth, then the rice and finally a pinch of mace. Simmer a bit longer and serve.

Cut left-over roast into small pieces. To two cups of meat allow one minced onion stewed in two tablespoons of butter or lard, four sliced mushrooms, dust with flour, add a wineglass of wine, two of hot water or beef soup, and simmer slowly half an hour, then add salt and pepper. Place the meat in the gravy and heat it well, but do not boil. Finally add a tablespoon of flour, a cup of hot water and a teaspoon of meat extract. Arrange on a dish, dust the top with three tablespoons of bread crumbs and serve.

Stew three pounds of young mutton until tender, then cut into neat pieces. Blend a tablespoon of butter with one and a half tablespoons of flour until a light brown, thin with broth from the meat, place the meat in it, allow for each pound of meat one clove of garlic mashed to a paste with salt, a little minced parsley, a ​pinch of marjoram and a pinch of mace. Boil small potatoes in their skins. When done peel, add to the meat, let all simmer together a while. Put the meat on a platter, arrange the potatoes around it, pour the gravy over it and serve.

Mince fine the remains of a mutton roast. Mix brown gravy, half as much beef soup, a dash of salt, and lemon juice, and strain over the minced meat. Set in a warm place. Before serving, place over a quick fire, stir until the meat begins to bubble, then arrange on a dish, garnish with poached eggs and serve.

Slice mutton kidneys thin lengthwise and wash thoroughly in cold water. Stew minced onion in butter, add the kidneys, sprinkle over them a dash or caraway seed and stew. When they are done, add salt, flour or bread crumbs, stew a few moments longer and serve with fried potatoes.

Wash mutton kidneys, boil one hour in salted water, trim off the skins, cut each in half lengthwise, and then across in thin slices. Season several tablespoons of flour with salt and pepper, dip the sliced kidneys in it. Heat butter in a saucepan, add minced onion and fry the kidneys in this ten minutes, stirring occasionally. Then add the juice of one lemon, a cup of hot water or juice from a roast, a cup of red wine, and allow all to thicken, but do not boil.

Wash mutton kidneys, dry, cut in half lengthwise, and then across in thin slices. Heat a piece of butter in a saucepan, add four green onions sliced, several sliced mushrooms and minced parsley, stew the kidneys in this until tender. Then take them out, add to the liquor several tablespoons of hot water or soup, a little flour, and mix until smooth. Put the kidneys back into this, add salt, the juice of one lemon, stew a bit longer and serve.

Soak mutton tongues in tepid water one hour, then parboil fifteen minutes, cool, skin, cut each in half lengthwise and dust with salt. In a saucepan place a piece of butter, cover the bottom with sliced onion about an inch thick, arrange the halved tongues on this, dust with pepper, dot with bits of butter, cover and stew until tender. The onion must not burn or be very brown, it must stew just like the tongues. When done, arrange the tongues on a platter, sprinkle with lemon juice and serve.

Stew several mutton tongues in salted water, adding celery and parsley roots, a carrot and half an onion. Then skin the tongues, cut each lengthwise and place them in a saucepan. In another saucepan place a tablespoon of butter, one of flour, a teaspoon of sugar, a dash of grated lemon rind, the juice of one lemon, blend all together, then add a ladleful of broth in which the tongues have boiled, a wineglass of white wine, mix, pour over the tongues and simmer a while. You may thicken the sauce with two beaten yolks, if you wish.