Musaca

Ingredients

• 2 young egg plants
• l/2 cup meat gravy
• Salt and pepper
• 3 eggs
• Y2 teaspoon sugar
• i cup sifted bread crumbs
• l/2 teaspoon paprika
• i cup butter
• 2 large ears tender sweet corn
• 4 medium-sized onions, sliced
• 3 cups cooked lamb or kid, minced
• 3 tablespoons cream

Method

1. 1

   Peel egg plants and cut in pieces the size of a thumb.

2. 2

   Add 2 tablespoons salt to saucepan of boiling water, and parboil egg plant 10 minutes; drain and dry in a towel; season with pepper.

3. 3

   Beat 1 egg slightly with 1 tablespoon water; dip egg plant in egg and then in crumbs, and fry light brown in butter.

4. 4

   Fry onions golden in butter; season with salt and pepper.

5. 5

   In a deep buttered baking dish arrange alternate layers of egg plant, onions, and the lamb mixed with gravy, finishing with layer of egg plant.

6. 6

   Season tomato with salt, sugar, and paprika and pour over.

7. 7

   Bake in moderate oven (350°F) 15 to 20 minutes.

8. 8

   Split down the grains of corn and scrape.

9. 9

   Beat remaining 2 eggs lightly; add cream and beat; add corn, salt and pepper, and beat.

10. 10

    Pour mixture over contents of baking dish; replace in oven, and turn off the heat.

11. 11

    After 10 minutes place under grill to lightly brown.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 26. The excerpt below is the record exactly as published.

MUSACA 2 young egg plants l/2 cup meat gravy Salt and pepper \x/2 cups strained tomato 3 eggs Y2 teaspoon sugar i cup sifted bread crumbs l/2 teaspoon paprika i cup butter 2 large ears tender sweet corn 4 medium-sized onions, sliced (or canned corn) 3 cups cooked lamb or kid, 3 tablespoons cream

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