Dolmas (Mutton)
From Soyer's standard cookery, 1912
Serves 4
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 119. The excerpt below is the record exactly as published.
Dolmas (Mutton). Mince finely any odds and ends of cold mutton, and mix it with an equal quantity of boiled rice, adding the yolk of an STANDARD COOKERY. 171 egg and sufficient milk to form a thick paste. Season to taste and fill a number of lettuce leaves with the mixture, rolling each carefully. After simmering in a little stock or water for half an hour, drain and arrange them on a dish, and pour over them a sauce made of yolk of egg beaten in milk
Cook this with the app: pantry check, scaling, and the assistant.