Mutton Bouillon with Turned Roots

Ingredients

• funt beef with bones
• funt leftover roast mutton with bones
• clove garlic
• funt root vegetables
• onion
• herb bundle
• grains allspice
• bay leaf
• clove and cardamom
• funt tender lean mutton for the raft
• egg whites
• funt turned roots (carrot, parsley, celeriac, turnip, swede)
• 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.