Mutton Pilau, French Style

Remove the fat and bones from the thick end of a loin of mutton; divide the meats into regular one and a half inch pieces and fry them in butter for ten minutes; add sliced carrots and onions, mushroom peelings and salt; moisten to three-quarters of the height with mutton broth made with the bones and trimmings; reduce the moisture slowly to a glaze, then moisten and reduce once more; remoisten for the third time to the full height and continue to boil slowly until the meats are very nearly done, now lift them out one by one, pare nicely, and place them in a charlotte mold or a special tinned copper saucepan, provided with a hermetically fitted lid, strain the liquid over the meats, letting it reach slightly above their height and add three spoonfuls of tomato puree (No. 730), a tablespoonful of powdered sweet Spanish peppers and a little cayenne pepper. Boil, then add half a pound of well-picked and washed Carolina rice, dried for an hour on a sieve; close the saucepan hermetically and set it in the oven to cook the contents for twenty minutes without touching it--the rice should be kept quite whole. Serve this stew in a tureen or vegetable dish or else in the saucepan itself.