Ingredients

  • 1 mutton breast
  • ½ parsley root
  • ½ celery root
  • ½ leek
  • 2 onions
  • salt
  • 1 carrot

For the sauce

  • 1 spoon butter
  • 1 spoon flour
  • 1 spoon caraway seeds
  • 1 spoon sugar
  • vinegar

Method

Boil a mutton breast until tender with salt and root vegetables. Fry 1 spoon flour in 1 spoon melted butter, stirring constantly. When the roux has cooked, add 1 spoon each caraway seeds and sugar, dilute with some of the bouillon in which the breast was cooked, add 2 spoons vinegar, and bring the sauce to a boil. Arrange the meat on a platter and pour on the thickened sauce.

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