Cut the half of a leg of mutton, off the knuckle end ;
put it into the stock-pot, with a good hen, a little salt,
and four or five quarts of water, observing that the
water only reaches to three-quarters the height of the
vessel ; place it on the fire to bring the liquid to ebulli-
tion ; skim it well, and at the first bubbling remove it
back.
33 c
BANQUETS OF THE NATIONS
Three-quarters of an hour later add one onion, two
leeks, a few carrots, and a pinch of pimento powder.
One hour afterwards, wash a pound of " cuscu= "
put it into the colander, and this over the stock-pot,
which must shut closely, thus cooking the " cuscus "
by the steam. For this purpose, the colander should
stand a little above the liquid. Continue boiling until
the meat and hen are done ; then pass the broth through
the napkin into the soup tureen, and serve.
Khaskhas. (Cuscus.)
The Cuscus having been prepared as in th1; recipe
for broth, serve it in a deep dish, and the meats at the
-same time on another dish, surrounding them with
vegetables.
Igga . (Omelet.)
Slice half a new onion, put it into a frymg-pan with
oil ; fry it without allowing it to take colour, and add
to it the flesh of one large cucumber ; after having
broiled it a few minutes to remove the skin, add also a
good tomato, peeled, freed of pips, and cut in small
dice. Season the preparation with salt, and a little
cayenne ; reduce the moisture of the tomatoes.
On the other hand, rub the bottom of a kitchen basin
with a clove of garlic, the yolks and whites of six eggs,
which let fall into the kitchen basin ; season, and beat
well up together with a whisk. Pour half a tablespoon! ul
of oil into an omelet-pan ; when hot, pour the egg in ;
34
ARABIA
thicken the omelet slightly and add to the preparation ;
when set, turn it in the pan, leaving it flat ; baste it
again with a little oil, and a few seconds after slip it on
a round dish.
Kebab. (Roast Mutton )
Cut up, in squares, two pounds of the meat of a loin
of mutton ; place them in an earthen pan, mixing an
equal number of thick slices of sheep's tail fat ; season
with salt and pepper, powdered coriander and cinnamon ;
sprinkle over some sliced onion, and add the juice of a
few lemons, ; after which allow them to macerate for a
few hours. Then run the squares of mutton through
with a skewer, alternating each with a square of fat,
and fresh mint, basil, and bay-leaves. Roast the meats.
When done, take them out on a hot dish, and pour over
some sour cream. Serve with bread.
Fitirjbi al-Battikh. (Baked Stuffed Melon.)
Cut the stalk part off a melon, leaving an opening
about three inches in diameter (the stalk part will after-
wards be used as a lid), and scoop out all the seeds and
part of the inside. Finely mince two onions and suffi-
cient mutton to fill the melon. Put the mince into a
deep frying-pan, with a lump of butter, and fry till
brown. Then put in two tablespoonfuls of washed and
dried rice, the same quantity each of blanched and
skinned almonds and pistachios, one tablespoonful of
washed currants, and salt and pepper to taste✪ Baked Stuffed Melon. Stir
BANQUETS OF THE NATIONS
Page 24 · 1 recipe record on this page
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cut the half of a leg of mutton, off the knuckle end ; put it into the stock-pot, with a good hen, a little salt, and four or five quarts of water, observing that the water only reaches to three-quarters the height of the vessel ; place it on the fire to bring the liquid to ebullition ; skim it well, and at the first bubbling remove it back.
33 c
Three-quarters of an hour later add one onion, two leeks, a few carrots, and a pinch of pimento powder.
One hour afterwards, wash a pound of " cuscu= " put it into the colander, and place this over the stock-pot, which must shut closely, thus cooking the " cuscus " by the steam. For this purpose, the colander should stand a little above the liquid. Continue boiling until the meat and hen are done ; then pass the broth through the napkin into the soup tureen, and serve.
Khaskhas. (Cuscus.)
The Cuscus having been prepared as in th1; recipe for broth, serve it in a deep dish, and the meats at the -same time on another dish, surrounding them with vegetables.
Igga . (Omelet.)
Slice half a new onion, put it into a frymg-pan with oil ; fry it without allowing it to take colour, and add to it the flesh of one large cucumber ; after having broiled it a few minutes to remove the skin, add also a good tomato, peeled, freed of pips, and cut in small dice. Season the preparation with salt, and a little cayenne ; reduce the moisture of the tomatoes.
On the other hand, rub the bottom of a kitchen basin with a clove of garlic, the yolks and whites of six eggs, which let fall into the kitchen basin ; season, and beat well up together with a whisk. pour half a tablespoonful of oil into an omelet-pan ; when hot, pour the egg in ;
thicken the omelet slightly and add to the preparation ; when set, turn it in the pan, leaving it flat ; baste it again with a little oil, and a few seconds after slip it on a round dish.
Kebab. (Roast Mutton )
Cut up, in squares, two pounds of the meat of a loin of mutton ; place them in an earthen pan, mixing an equal number of thick slices of sheep's tail fat ; season with salt and pepper, powdered coriander and cinnamon ; sprinkle over some sliced onion, and add the juice of a few lemons, ; after which allow them to macerate for a few hours. Then run the squares of mutton through with a skewer, alternating each with a square of fat, and fresh mint, basil, and bay-leaves. Roast the meats. When done, take them out on a hot dish, and pour over some sour cream. Serve with bread.
Fitirjbi al-Battikh. (Baked Stuffed Melon.)
Cut the stalk part off a melon, leaving an opening about three inches in diameter (the stalk part will afterwards be used as a lid), and scoop out all the seeds and part of the inside. Finely mince two onions and sufficient mutton to fill the melon. Put the mince into a deep frying-pan, with a lump of butter, and fry till brown. Then put in two tablespoonfuls of washed and dried rice, the same quantity each of blanched and skinned almonds and pistachios, one tablespoonful of washed currants, and salt and pepper to taste. Stir
Records on this page
Baked Stuffed Melon