No. 944 — Turkish-Style Mutton Pilaf with Prunes and Raisins
English historical translation of Molokhovets recipe No. 944 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare pilaf as in No. 943. When adding the rice to the mutton, prepare the fruit.
Take a glass of French prunes and ½ glass of sorted sultanas; scald with boiling water. If desired, add about a glass of sheptala (dried apricots).
Cover and leave for about half an hour, drain the water, remove the prune stones and add the fruit to the mutton and rice.
If desired, add additional butter, mix carefully, and optionally add slices of seedless lemon. Finish in the oven.
The same pilaf may be prepared with veal or chicken instead of mutton.
To provide
3–4 Russian pounds of mutton and 1 onion Or ¼ Russian pound of shallots 1½ glasses of fine 'royal' rice ¼ Russian pound of butter and broth | 1 glass of prunes and ¼ lemon ½ glass of raisins Optional: 1 glass of dried apricots (sheptala) For a richer dish, add ⅛ Russian pound of butter |