Lina Wachtelborn Meier

“ The hash of tongue, lung and heart is placed in the middle of a hot platter, the liver slices placed in a wreath around it, the meat from the head, which has been cut into neat pieces, and the brains placed on top of the hash.
The gravy should be prepared before dishing out the hash. For the gravy, take one tablespoonful of flour, stir it in the butter in which the meat, brains and liver have been fried, add some of the bouillon and a little vinegar, lemon juice or white wine. Serve the gravy with the meat. ”

“ The ribs of the saddle of mutton are chopped off, the outer hard membrane is trimmed off and the bones cut out. Then the meat is pounded and larded, strewn with salt and pepper and put into the pan with the 1⁄8 lb. of butter with which it is basted very often. Water is added from time to time and cooked one hour. Now the flour is stirred in, 1⁄2 cup of water and the cream and lemon juice added and boiled again 1⁄2 hour. The meat must be basted very often. The gravy is then strained and served with the meat. ”

“ Remove some fat from the leg of mutton, wash it well, pound it, salt and pepper it, and put into oven with 1⁄2 pint of boiling water. Add 1 tablespoonful of butter and roast 11⁄2 hours, basting frequently; the roast will be quite rare inside. ”