Epaule de Mouton a la Turque

Ingredients

• a shoulder of mutton
• a bunch of savoury herbs
• a bit of garlic
• a laurel leaf
• two onions
• thyme
• a few root vegetables
• a quarter-pound of rice

Method

1. 1

   Boil the shoulder of mutton in bouillon with herbs, garlic, laurel, onions, thyme, and root vegetables until done.

2. 2

   Before serving, take some bouillon, remove fat, and cook rice until soft.

3. 3

   Place the mutton on a dish, make incisions for the rice, cover with rice, and grate cheese on top.

4. 4

   Brown under a salamander and serve with brown sauce.

As published

This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 68. The excerpt below is the record exactly as published.

Epaule de Mouton a la Turque. Boil a shoulder of mutton in a little bouillon or broth with a bunch of savoury herbs, a bit of 2o8 ADDENDUM. garlic^ a clove, a laurel leaf, basil, two onions, thyme, and a few root vegetables, till just done, allowing a quarter of an bour to a pound weiglit of meat. A little wbile before serving take a small quantity of tbis bouillon, remove all fat, and put in it a quarter-pound of we

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