1.5 pounds of rice
1 mutton or half a carcass weighing over 2 kg
1 cup of white wine
8 ounces of fatty bacon
2 ounces of lard
garlic, pepper, onion, and salt to taste
1.5 pounds of rice
1 mutton or half a carcass weighing over 2 kg
1 cup of white wine
8 ounces of fatty bacon
2 ounces of lard
garlic, pepper, onion, and salt to taste
Leave the mutton clean and free of moisture in water and salt for about two or three hours
After that, remove it from the water, massage it with minced garlic, salt, pepper, and white wine
Let the mutton soak in this marinade until the next day in a covered container
Bake the mutton in a large roasting pan, entirely covered with strips of fatty bacon and slathered with lard
As needed, brush the mutton with its own juices
When it's almost done baking, dissolve the onion in hot water and spread it evenly over the mutton, along with the pan drippings
Close the oven again and let the mutton finish cooking
After the mutton has finished cooking, combine beef broth with the pan juices to cook the rice
The proportion should be three parts of broth for one part of pan juices
To prepare the rice, wash it well and add it to boiling broth
As soon as it starts to boil again, transfer it to the oven to finish cooking
Serve the rice in a platter and the mutton, sliced, arranged on top.
