Braised Larks (Sinjohn)

Ingredients

• Split larks
• fry them in butter
• a thick sauce made of stock
• powdered dried walnuts
• nutmeg
• cinnamon
• ginger
• sugar
• pepper
• salt

Method

1. 1

   Split larks in two, fry in butter, then steam in a thick sauce made of stock with added spices.

2. 2

   Serve with boiled rice.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 193. The excerpt below is the record exactly as published.

nutmeg. Sew up the carcase, then roast, seeing that the basting is not neglected. Clear the gravy by adding a little water. Serve same in a sauce- boat, not forgetting to give a helping of the stuffing, along with boiled rice and lavach. Lavach. (Bread.) Make a dough of flour and water, and roll out as thin as paper in sheets as large as a towel, and bake quickly on an iron. Bedingan. (Stewed Egg-plant.) Cut the stalks of several egg-plant fruit and a piece about the size of a penny off the top of each, then steep them in salted water to extract the bitter juice. Trim off most of the fat from a piece of mutton sufficient to stuff the egg-plant fruit with, and mince the lean. Mix 486 PERSIA with it two tablespoonfuls of finely-chopped onions, half a tablespoonful of finely-chopped mint, half a tea- cupful of the inside of the fruit, two tablespoonfuls of well-washed rice, and a small quantity of saffron, salt, and pepper. Mix the ingredients well. Stuff the fruit with the mixture, replace their tops, but upside down, lay them in a saucepan with a few small mutton bones at the bottom to prevent the fruit sticking to the pan and burning, squeeze in the juice of two lemons, pour in sufficient broth to cover them, and stew over a moderate fire. When the fruit are soft, and the liquor reduced to a thick consistency, dish and pour the gravy over. Serve with boiled rice and bread. Moorgh. (Stewed Fillets of Chicken.) Braise a couple of young fowls along with pieces of ham, carrot, onion, and two tablespoonfuls of oil or butter ; baste them very carefully. Remove the fillets from the breasts and steam them in a saute pan for fifteen minutes with a pinch of saffron, cinnamon, coriander, salt, cayenne, and just sufficient of the strained gravy to cover, seeing that the lid is carefully closed. Ducks, guinea fowl, partridges, pheasants, and pigeons may be cooked the same way. Khiyar Ambar. (Farced Cucumbers.) Cut two cucumbers in one-inch pieces ; blanch very slightly ; empty them. Fill the hollow with a raw mince of mutton fillets mixed up with a little suet, a pinch of 487 BANQUETS OF THE NATIONS chopped onion, a little parsley, and some tablespoonfuls of blanched rice. The preparation must be seasoned well with aromatic spices. Cook the cucumbers short of moisture, with a little broth and tomato liquor ; then dish the cucumbers, mix a little gravy into their cooking stock, and let it once boil up ; strain, and pour it over the cucumbers, and serve as a separate dish with boiled rice. Yakne. (Mutton Broth.) Take four or five pounds of mutton shin with two gallons of water and bring to the boil. Skim very carefully. After boiling for a couple of hours, add four breakfastcupfuls of any kind of beans which have been steeped over night, three large onions sliced, a sliced carrot, a shred lettuce, a few sweet herbs, a little savoury spices, also pepper and salt to taste. Simmer till the meat is tender and vegetables cooked. After again removing all the fat, pour the soup into a tureen, adding the vegetables and a good deal of the meat cut up into small pieces. Sinjohn. (Braised Larks.) Split larks or any small birds in two, fry them in butter, after which steam in a thick sauce made of stock to which you have added powdered dried walnuts, nutmeg, cinnamon, ginger, sugar

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