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Turnip Mutton

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Ingredients
  Mutton breast/Mutton neck 1 Pound
  Turnips 2 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
Directions

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.

Recipe Summary

Cuisine: 
French
Course: 
Main Dish
Servings: 
4

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