Chorea (Broth)

Ingredients

• all the trimmings of lamb, mutton, fowl
• add carrots
• cabbage
• onions
• two vegetable marrows
• a bunch of fine herbs
• some peppercorns
• salt

Method

1. 1

   Chop all ingredients, cover with cold water, boil, skim, add vegetables and herbs, boil slowly for four hours, strain, cool, remove fat, heat stock, add meatballs, rice, lemon juice, and hard-boiled eggs.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 31. The excerpt below is the record exactly as published.

Chorba (Broth) Rosto (Roast Chickens) Baluk (Fried Fish) Shiftah Composto (Stewed Peaches) Kuftes Umurta Dolma (Minced Balls) (Stuffed Eggs) Etll BeobrSk Khiyer (Lamb Croquettes) (Stuffed Cucumbers) Badem Beobr6k (Almond Pastry) Pilaf (Savoury Rice) Kayfe (Coffee) 53 BANQUETS OF THE NATIONS Chorea. (Broth.) Take all the trimmings of lamb, mutton., fowl, all the necks, feet, gizzards, bones of fowl, pigeons, and a good shank of mutton. Chop all into small pieces, cover with cold water, and let it boil. Skim, add carrots, cabbage, onions, and two vegetable marrows, all cut in pieces, a bunch of fine herbs, some peppercorns, and salt

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