Stewed Yak

Ingredients

• about six pounds of the fillet steak from a yak
• lard it with bacon
• and raw ham
• salt it
• parsley
• celery roots
• a carrot
• an onion
• thyme
• basil (if available)
• bay leaves
• cloves
• peppercorns
• cover with table ale
• six tablespoonfuls of barley flour
• the grating of an orange peel
• the pulp and juice of a lemon
• a bunch of parsley, thyme, and bay leaves
• two tablespoonfuls of crab-apple jelly

Method

1. 1

   Lard the meat, salt it, and soak in a marinade of parsley, celery, carrot, onion, thyme, basil, bay leaves, cloves, and peppercorns in ale.

2. 2

   Boil with bacon trimmings and vegetables, then simmer for six hours.

3. 3

   Strain the stock, thicken with barley flour, and add orange peel, lemon juice, and crab-apple jelly.

4. 4

   Serve the meat with sauce and rice.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 254. The excerpt below is the record exactly as published.

Stewed Yak.) Take about six pounds of the fillet steak from a yak, or large deer, lard it with bacon and raw ham ; salt it, and put it into a kitchen basin. Pack round the meat parsley and celery roots, a carrot and an onion sliced : also a little thyme, basil (if available), bay leaves, cloves, and peppercorns ; cover with table ale, and leave to soak in a cool place till wanted, turning the meat fre- quently. Put into a stewpan some trimmings of bacon and the vegetables out of the above marinade ; set the meat thereon, pour the marinade over, and add more 636 THIBET beer to cover the lot, and also a few rinds or strips of pork. Set this on the stove to boil, and skim it carefully. As soon as it begins to bubble lay a thickly buttered paper over the meat, replace the lid on the stewpan, and put it in a very slow oven to simmer. In three hours' time turn the meat, and continue cooking for three hours more. It should then be done. Remove the meat, and set it on a dish. Strain through a sieve the stock in which it was boiled, skim the fat off carefully and pour it over the meat ; then cover the stewpan and keep it hot, having first emptied the stock into a second stew- pan. Let this boil, and thicken it with six tablespoon- fuls of barley flour. As soon as the sauce boils place it on the side to settle, add the grating of an orange peel, the pulp and juice of a lemon without peel or pips, and a bunch of parsley, thyme, and bay leaves. Twenty minutes after skim off the fat again, and strain into another stewpan ; then mix in two tablespoonfuls of crab-apple jelly

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