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. 4 lbs. of lamb quarter Salt, pepper 2 eggs Finely sifted roll crumbs 1½ cups of sour cream 1 tbsp. of flour 1 tbsp. of lemon juice 1 cup of water ½ lb. of butter Preparation: The meat is pounded, rubbed with salt and pepper, then rolled in beaten egg and bread crumbs. Heat the butter and fry the meat quickly on top of the stove, then put it into the oven, basting it often and adding the cream in spoonfuls, also a little water, if the butter should get too brown. Cook in slow heat 1½ hours until the roast looks golden yellow; then serve. For the gravy, stir 1 tablespoonful of flour into the butter, add water, cook and strain. You can also add chopped champignons. No. 29—MUTTON OR LAMB RAGOUT. Quantity for 6 Persons. 3 lbs. of mutton or lamb ⅛ lb. of butter Salt 6 pepper-corns 2 cloves 1 bay-leaf ¼ carrot 1½ qts. of water 3 tbsps. of flour Juice of ½ lemon 1 wineglass red wine ½ pt. can champignons 5 truffles, chopped and peeled ½ tsp. of sugar ½ onion Preparation: The mutton or lamb, which should be from the breast, is cut into equal sized pieces, stewed a little in 2 tablespoonfuls of butter, then add 1½ qts. of water, carrot, onion, salt, pepper, cloves, bay-leaf and cook the meat until tender. For the gravy, take the rest of the butter, brown it with flour, add the strained mutton bouillon, the red wine, lemon juice, some of the champignon juice and boil slowly ½ hour. The gravy should be quite thick. Now put in the meat, champignons, truffles and spices and boil 15 minutes longer. Taste it for salt and spices. Serve on a hot platter, and garnish the rim with crescents of puff paste and small fried meat dumplings. The dumplings are prepared the same way as the Ox-tongue Ragout in No. 35, Chapter 2. No. 30—LAMB STEW. Quantity for 6–8 Persons. Head, liver, lungs and heart Salt 8 whole pepper-corns 1 onion 1 bay-leaf ⅛ lb. of butter 1 egg Roll crumbs 2 tbsps. of flour Some herb vinegar 2 cloves Preparation: The head is split in two, brain and tongue taken out and soaked in water. The tongue is boiled until tender in water with salt, pepper, bay-leaf, cloves and onion. In the same water, cook the brain and also the heart, liver, lungs and head until tender.