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Classic
Cook Books
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page 35
Mutton with rice.
Mince into dice, pieces of cold mutton, add one cup of cold boiled rice to each
cup of meat; butter a sauce pan well, pour in a little water, add the mutton and
rice, and stir until hot. Then pour in two eggs, slightly beaten and stir until
cooked. Sprinkle with pepper and salt.
Boiled mutton.
Into a large pot of boiling water put a handful salt. Select a leg of mutton,
with the fat clear and white; wash it and rub salt into every part. If desired
rare, cook two hours; if well done three hours or more. Make sauce
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