Mutton Bouillon with Turned Roots

Ingredients

• funt beef with bones
• funt leftover roast mutton with bones
• 1 clove garlic
• 3/4 funt root vegetables
• 1 onion
• 1 herb bundle
• 3 grains allspice
• 1/2 bay leaf
• 1 clove and cardamom
• 1 funt tender lean mutton for the raft
• 3 egg whites
• 1 funt turned roots (carrot, parsley, celeriac, turnip, swede)
• 1 pinch saffron
• dried barberry

Instructions

1. Prepare as veal bouillon No. 25, larding the mutton with garlic before roasting; clarify with a mutton raft.
2. Blanch and cook turned roots in strained broth.
3. Serve over dill, optionally with saffron and dried barberry in place of pepper.