No. 943 — Turkish-Style Mutton Pilaf with Rice
English historical translation of Molokhovets recipe No. 943 from the 1901 Russian cookbook, retaining original methods and measures.
Take 3–4 Russian pounds of mutton: breast, rib section or tender fatty hindquarter. Cut the breast into pieces, the rib section into chops and the hindquarter into slices.
Melt ¼ Russian pound of butter or mutton kidney fat in a saucepan. Once hot, add one shredded onion or shallots and the mutton, freshly rubbed with salt and pepper.
Pour in one glass of broth and fry covered until half cooked, turning the meat frequently.
Rinse the rice, scald with boiling water and leave for ten minutes. Drain in a colander, rinse with cold water and add to the mutton.
Pour in enough thin broth to cover the rice and add half a bay leaf, five allspice berries and five black peppercorns.
Cover and stew in the oven until the rice is completely soft yet fluffy and separate. Salt to taste and serve.
To provide
3–4 Russian pounds of mutton and 1 onion Or ½ Russian pound of shallots | ½ glass of fine 'royal' rice Broth, pepper and bay leaf |