|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.