The 1901 Cookbook Archive
No. 925 — Baked Leftover Mutton with Rice
English historical translation of Molokhovets recipe No. 925 from the 1901 Russian cookbook, retaining original methods and measures.
Cut leftover mutton into small slices. Chop the bones, cover with a little water, add root vegetables, half a bay leaf and two or three peppercorns, then boil and strain.
Parboil ½ glass of rice once, drain and rinse with cold water. Put into a saucepan, cover with the strained broth, add ½ spoonful of butter and cook until tender.
Mix the cooked rice with the mutton slices, transfer to a sauté pan and bake.
Separately serve gravy from the same strained broth, adding a few seedless lemon slices.
Historical editorial note: Cooked meat and rice must be cooled and stored safely; these are historical leftover instructions.
Original source: Read Russian recipe No. 925. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.