Mutton the Turkish way

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

For dressing mutton

your meat ↝ Mutton, cooked, roasted (Navajo) [American Indian/Alaska Native Foods]
some rice ↝ Rice, cooked, NFS [Rice]
whole pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
three or four whole onions ↝ Onions, raw [Vegetables and Vegetable Products]

For a leg of mutton

four quarts of water ↝ Water, tap [Tap water]
a quarter of a pound of rice ↝ Rice, cooked, NFS [Rice]

For a neck of mutton

two quarts of water ↝ Water, tap [Tap water]
two ounces of rice ↝ Rice, cooked, NFS [Rice]

Instructions (9)

Cut your meat into thin slices.
Wash the meat in vinegar.
Put the meat into a pot or sauce-pan that has a close cover.
Add rice, whole pepper, and three or four whole onions to the pot.
Let all these stew together, skimming it frequently.
When it is enough, take out the onions.
Season it with salt to your palate.
Lay the mutton in the dish.
Pour the rice and liquor over the mutton.

Original Text

To dress Mutton the Turkish way.
FIRST, cut your meat into thin slices, then wash it in vinegar, and put it into a pot or sauce-pan that has a close cover to it, put in some rice, whole pepper, and three or four whole onions; let all these stew together, skimming it frequently; when it is enough, take out the onions, and season it with salt to your palate, lay the mutton in the dish, and pour the rice and liquor over it.
Note, The neck or leg are the best joints to dress this way. Put in to a leg four quarts of water, and a quarter of a pound of rice; to a neck two quarts of water, and two ounces of rice. To every pound of meat allow a quarter of an hour being close covered,

Notes

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