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Mutton with Onions and Caraway

4 servings

Ingredients

• 1 kg rib, breast, neck, or shoulder
• 3 pcs onions
• 1 tablespoon caraway seeds
• 2 pcs stale bread rolls

Instructions

1. Use 1 kg of rib, breast, neck, or shoulder.
2. Break the bones in several places and cook the meat as described previously.
3. Once the meat is tender, remove it from the reduced broth.
4. Strain the broth through a sieve and return it to the heat.
5. Slice 3 large onions and add them to the broth along with 1 tablespoon of caraway seeds.
6. At the same time, slice 2 stale bread rolls and cook them in the broth with the onions until soft.
7. Cut the meat into serving pieces at the broken points, remove any loose bones, and let the meat simmer a bit longer in the onion sauce.
8. Serve with mashed potatoes.

Modernized from a treasured 19th-century German cookbook.