- Leg of Mutton in Vodka
For the Meat Stock:
1 and 3/4 lb (800 grams) lean beef, cut into cubes
1 lb and 5 oz (600 grams) veal, cut into cubes
1 onion, coarsely chopped
2 oz (50 grams) carrots, coarsely chopped
3 and 1/2 oz (100 grams) leeks, trimmed and coarsely chopped
1 celery stick, coarsely chopped
For the Mutton:
1 and 3/4 lb (800 grams) leg of mutton, cut into pieces
12 prunes, stoned
3 and 1/2 oz (100 grams) butter
2 tablespoons passata
1 onion, chopped
1 garlic clove, chopped
1 celery heart, sliced
1 bay leaf
2 fl oz (50 ml) vodka
Large pinch of paprika
3 and 1/2 oz (100 grams) risotto rice
Buttered toast, to serve
Prepare the Meat Stock:
Place the meat in a large saucepan, add cold water to cover and bring to the boil, bearing in mind that slow cooking and gentle simmering are essential for successful stock.
Skim off any residue that rises to the surface and add the onion, carrots, leeks and celery and season with salt.
Lower the heat and simmer for about 3 and 1/2 hours.
Remove from the heat, strain into a bowl, leave to cool, then chill in the refrigerator.
When the fat has solidified on the surface carefully remove and discard.
Prepare the Mutton:
Bring the stock to the boil in a large pan, add the mutton and simmer for about 40 minutes.
Meanwhile, place the prunes in a bowl, add warm water to cover and leave to soak for at least 30 minutes, then drain.
Melt the butter in a pan and, when it starts to sizzle, stir in the passata, then add the onion, garlic, celery and bay leaf.
Cook, stirring occasionally, for about 5 minutes, then pour in the vodka, season with salt and paprika and cook stirring constantly, for a few minutes more.
Add the hot stock, a little at a time, stirring constantly, then add the mutton, rice and prunes.
Continue to cook, stirring constantly, for about 20 minutes.
Remove and discard the bay leaf, transfer the mutton mixture to a warm, fairly deep serving dish and serve with slices of buttered toast. Serves 4.
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