Kuzi Rostossi

Ingredients

• a fore-quarter of a young lamb
• boiled rice
• the minced liver
• chopped onions
• pepper
• salt
• some melted butter

Method

1. 1

   Prepare the lamb by removing bones and stuffing with rice and liver mixture.

2. 2

   Roast for about an hour and a half, basting with melted butter and drippings.

Nutrition per serving

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 29. The excerpt below is the record exactly as published.

Kuzi Rostossi (Roast Lamb) Baklava (Pastry with Honey) Elma Composto (Stewed Apples) Hind Taouk Rostossi (Roast Turkey) Bamia Haiwa (Stewed Okras) (Stewed Quinces) Yalandji Dolma (Rice Timbales) Adjem Kiftassi Kimali Beurek {Mutton Croquettes) (Rissoles of Chicken) Sudlash Khoshab (Rice Pudding) (Stewed Raisins) Peinir (Bread and Cheese) Fakihat (Fruit) 47 BANQUETS OF THE NATIONS Pirindj Tchorbassi. (Rice Soup.) Prepare two quarts of good mutton stock ; melt in an enamelled pan two ounces of butter, then put in one small cucumber, peeled and finely sliced, one large stock of lettuce, or two small ones, finely shred ; cook for ten minutes, being careful to keep them from brown- ing. Mix one tablespoonful of flour with a little of the stock, add to the vegetables, then all the stock, with the addition of four cupfuls of boiled rice, and simmer all together for fifteen minutes. Kuzi Rostossi. (Roast Lamb.) If you cannot get a whole young lamb, take a fore- quarter ; take out first, all the ribs, then the breast-bone ; slit up and take out the shoulder-blade, then the shank- bone to the first joint. Make a good stuffing of boiled rice and the minced liver. Season with chopped onions, pepper and salt ; stuff the shoulder well, and sew up so that stuffing may not escape. Roast about an hour and a half, basting it well with some melted butter

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