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Dolmas Gildisie

Finely chop a pound and a half of raw, lean mutton with tow ounces raw beef-kidney suet, place in a bowl with two ounces fresh bread crumbs and one and a half ounces raw rice. Season with a light teaspoon salt, three saltspoons paprika and three saltspoons curry powder, moisten with a gill broth, sharply stir with a wooden spoon until well amalgamated. Plunge twenty-four "vine leaves" into quart boiling water with tablespoon vinegar and boil for five minutes. Then thoroughly drain on a sieve, cut the leaves in two, arrange them on a table one beside another, and with a hair pastry brush lightly egg the surface of each. Evenly divide the preparation in the center of each half leaf, fold them up so as to entirely envelop the meat, place them in a lightly buttered sautoir folded part downward. Season with half teaspoon salt and three saltspoons pepper, moisten with two gills broth. Finely chop three fresh, peeled, red tomatoes, add them to the dolmas with half teaspoon freshly chopped parsley, cover the sautoir, then set in the oven for fifty minutes. Remove, carefully lift up with a skimmer, arrange them in a heap on a large hot dish. Pour a gill tomato sauce into the pan, let reduce on the open fire to half the quantity, strain it through a Chinese strainer over the dolmas and serve.

N. B. In the event that vine leaves are not at hand use cooked cabbage leaves instead.