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Hodge-Podge

4 servings

Ingredients

• 1.25 kg lamb (rib piece)
• salt (a little)
• crushed pepper (a little)
• flour (a little)
• butter (a little)
• 0.62 l bouillon
• 1 l Teltow turnips
• 2 pcs onions
• 0.5 tablespoon butter for roux
• 0.5 tablespoon flour for roux

Instructions

1. Chop 1 to 1½ kg of lamb (rib piece) into elegant pieces, pound, sprinkle with salt and crushed pepper, dredge in flour, pan-fry nicely golden-brown in butter, and place in a casserole.
2. Pour ½ to ¾ liter of bouillon into the remaining pan butter, bring to a boil, and pour through a fine-mesh sieve over the meat.
3. Add 1 liter of cleaned Teltow turnips, 2 cleaned, sliced onions, and any remaining salt.
4. Cook everything until tender, then prepare a brown roux from ½ tablespoon of butter and ½ tablespoon of flour, add it to the sauce, and when serving, arrange the meat in the center and the vegetables around it.

Modernized from a treasured 19th-century German cookbook.