|Mutton breast/Mutton neck||1 Pound|
|Garlic||1 Clove (5 gm)|
|Chopped shallots||1⁄4 Cup (4 tbs)|
|Chopped onions||1⁄4 Cup (4 tbs)|
|Fat||3 Tablespoon (for sauteing)|
|Breadcrumbs||1⁄4 Cup (4 tbs) (1 handful)|
|Melted fat||2 Tablespoon|
Boil the turnips in a very little salted water, just enough to cover them.
Take out, mash them or press them through a sieve.
In the water in which the turnips were cooked, simmer 1 lb.
of breast or neck of mutton for 3 hours over a gentle heat.
Then bone the meat, and chop it very finely (or put it through a mincer).
Fry some chopped shallots, onions, and garlic in 2 or 3 tablespoonfuls of fat for 5 minutes.
Mix the meat with this, season,.put in a fireproof dish and pour over it the turnip puree mixed with a handful of breadcrumbs.
Cover with 2 table-spoonfuls of melted fat, and brown in a moderate oven.
Calories 560 Calories from Fat 360
% Daily Value*
Total Fat 40 g61.6%
Saturated Fat 15.4 g77%
Trans Fat 0 g
Cholesterol 15.9 mg5.3%
Sodium 173.6 mg7.2%
Total Carbohydrates 19 g6.2%
Dietary Fiber 4.3 g17.4%
Sugars 9.2 g
Protein 33 g65.8%
Vitamin A 1.7% Vitamin C 82.2%
Calcium 7.9% Iron 5.1%
*Based on a 2000 Calorie diet