Dolmas a la Cyprus

Ingredients

• half a pound of raw mutton
• the same quantity of bacon
• a couple of handfuls of slightly scalded rice
• an onion chopped small
• pepper
• salt
• some grated Parmesan cheese
• chopped mushrooms

Method

1. 1

   Scald cabbage leaves, drain, and remove hard parts.

2. 2

   Chop mutton, bacon, rice, onion, seasonings, and cheese.

3. 3

   Form into walnut-sized balls, roll in cabbage leaves, pack in a stewpan, sauce with stock, cover, and boil until reduced.

4. 4

   Drain and serve with thick tomato sauce mixed with egg yolk.

Nutrition per serving

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 37. The excerpt below is the record exactly as published.

Dolmas a la Cyprus Take the whitish leaves of a cabbage, well scald them for a few seconds, put them to drain, spread them out on a clean cloth, and remove all the hard parts. Chop about half a pound of raw mutton and the same quantity of bacon with a couple of handfuls of slightly scalded rice, an onion chopped small, pepper and salt, and some grated Parmesan cheese and chopped mushrooms

Cook this with the app: pantry check, scaling, and the assistant.