Baked Stuffed Melon

Ingredients

• a melon
• two onions
• sufficient mutton
• two tablespoonfuls of butter
• two tablespoonfuls of washed and dried rice
• the same quantity each of blanched and skinned almonds
• the same quantity each of pistachios
• one tablespoonful of washed currants
• salt and pepper to taste

Method

1. 1

   Cut the stalk part off a melon, scoop out seeds and part of the inside.

2. 2

   Finely mince onions and mutton.

3. 3

   Fry in butter until brown, then add rice, almonds, pistachios, currants, salt, and pepper.

4. 4

   Stir for a few minutes, stuff the mixture into the melon, fix the stalk back on, and bake in a moderate oven until done.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 24. The excerpt below is the record exactly as published.

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

Cook this with the app: pantry check, scaling, and the assistant.