No. 929 — Italian-Style Roast Mutton with Rice and Cabbage
English historical translation of Molokhovets recipe No. 929 from the 1901 Russian cookbook, retaining original methods and measures.
Clean and wash a hindquarter of mutton. Divide garlic into small pieces, make several slits in the flesh and insert a piece into each.
Put the mutton on a baking sheet, pour over Provençal olive oil and add about two spoonfuls of water to the pan. Put in a hot oven about an hour and a half before serving.
After browning, turn over, baste with the juices and continue basting every ten minutes until roasted.
Remove the core from a head of white cabbage. Scald one Russian pound of leaves in salted boiling water, squeeze and chop finely.
Put in a saucepan with one heaped spoonful of butter or minced pork fat, a bunch of green onion, parsley and dill. Fry gently while stirring.
When half ready, rinse ½ glass of rice, briefly boil and drain, then add it to the cabbage. Pour in just enough broth to cover, bring to the boil, cover tightly and finish in a hot oven for about an hour.
Turn the rice and cabbage onto a platter, sprinkle with grated Parmesan and place the roast mutton on top.