Ingredients

  • 1 breast, or lbs mutton
  • 1 carrot
  • ½ parsley root
  • ½ celery root
  • 2 onions
  • 10–12 allspice
  • 1–2 bay leaves
  • 1½–2 lots dry bouillon
  • ½ glass rice
  • (2–3 egg yolks)
  • spoons butter
  • nutmeg
  • salt
  • 3–4 dry rusks

For the pastry border

  • 2 eggs
  • 1⅓ glasses flour

Method

Boil a piece of fatty mutton, preferably from the breast, in water with root vegetables and a piece of dry bouillon. Form a border of pastry around a platter and bake. Boil rice in the mutton bouillon, adding prunes, if desired. When the rice cools, 2–3 egg yolks may be beaten in. Add ½ spoon butter, nutmeg, and salt and mix well. Spread part of the rice on the platter and top with alternate layers of mutton and rice, finishing with a layer of rice. Strew with rusk crumbs and brown in the oven.

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