No. 946 — Another Turkish-Style Mutton Pilaf
English historical translation of Molokhovets recipe No. 946 from the 1901 Russian cookbook, retaining original methods and measures.
Boil a fatty piece of mutton, preferably breast, in water with root vegetables and a piece of concentrated dried stock.
Make and bake a pastry rim around a serving dish.
Cook fluffy rice in the same mutton broth, optionally adding prunes.
When the rice has cooled, optionally stir in two or three egg yolks, ½ spoonful of butter, nutmeg and salt.
Put some rice onto the prepared dish, arrange alternating rows of breast meat and rice over it, and finish with rice on top.
Sprinkle with breadcrumbs and bake in the oven until browned.
To provide
1 breast of mutton or 2½ Russian pounds of mutton 1 carrot, ½ parsley root and ½ celery root 2 onions and 10–12 allspice berries 1–2 bay leaves | 1½–2 lots of concentrated dried stock 1½ glasses of rice, optional 2–3 yolks 1½ spoonfuls of butter and nutmeg Salt and 3–4 rusks |