Takhoo Kabab (Stewed Chickens)

Ingredients

• two middling-sized chickens
• a pound of lean mutton
• a chopped onion
• salt to taste
• pepper to taste
• pimento to taste
• pounded ginger to taste
• a handful of breadcrumbs
• a whole egg
• two tablespoonfuls of lard

Method

1. 1

   Singe and pluck chickens, chop livers and gizzards with mutton, mix with onion and seasonings.

2. 2

   Roll into balls.

3. 3

   Fry chicken joints, add flour and broth, then the meatballs.

4. 4

   Simmer and serve with rice.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 256. The excerpt below is the record exactly as published.

pepper to taste, and half a lemon cut in slices. Serve with flour dumplings and boiled rice. 640 THIBET Suet Dumplings for Soup. Skin and finely chop a quarter of a pound of beef suet, dredge it well with flour, add half teaspoonful of salt, one saltspoonful of pepper, and one and a half pints of corn-meal, and mix all well ; then add sufficient milk to form a stiff dough, knead well, and divide into equal portions. Form these into balls not larger than a Tangerine orange, beat them with a rolling-pin to make them light, and then tie them up loosely in small cloths dipped into boiling water ; keep boiling incessantly for two hours, take them out, and dip for an instant in cold water before untying the cloths. Serve them hot in the soup. Another Recipe. Mince rather finely ten ounces of good beef suet, which rub into one pound of flour. Season with pepper and salt to taste. Make a nice dough with a little water, form with your floured hands into small balls, and boil in salted water for two hours. Sho. (Sour Milk.) Place a pan of milk in a cool dry place for two or three days till it is sour and has solidified. Take an equal quantity of sweet milk, or half the quantity of cream, and mix well by stirring them together thoroughly. 641 2 s BANQUETS OF THE NATIONS Po-bae Ja. (Tea with salt and butter.) In making Thibetan tea, pour boiling water into a large bamboo cylinder. A piece of brick tea is broken off and thrown into this. Salt and wood ash are added, butter also. The whole is then churned vigorously. After churning it is poured into a copper or earthenware kettle, which is set beside the fire, and from which the tea is poured — the servant going constantly round and replenishing the cups. 642 LXXXIII.— TURKESTAN Menu Nan gha Uruz Salghan (Breaking of Bread with Salt) Yangi Yemish (Fresh Fruits) At nang Sutai (Fermented Milk Kumos) Koi gashet ning Ash (Pillau of Lamb) Takhoo Kabab (Braised Chickens) Narain (Stewed Mutton) Kublar Kabab (Roast Pigeons) (Goming Ash) (Macaroni Soup) Tukham Poshkal (Pancakes with Syrup) Khochgan Kaimak Tukham (Whipped Cream and Eggs) Tuz lag Chai (Tea with Salt) 643 BANQUETS OF THE NATIONS At nang Sutai. (Fermented Milk Kumos.) Fill a strong quart bottle with mare's or skimmed cow's milk, and mix with it one ounce of sugar and one teaspoonful of best yeast. Cork the bottle, wire it, and put in a cool, dark cellar. Shake the kumos well every day for five days ; after that time it will be ready for drinking. It may be kept good, if well corked, for three or four weeks. Another Recipe. Put any quantity of mare's milk in a wooden vessel and mix in one-sixth its bulk of water. Add one- eighth the quantity of the sourest cow's milk that can be obtained, cover over with a thick cloth, and put in a warm place for a day, when a thick creamy sub- stance will have gathered on the top. Beat this well with a stick like a churn staff until the thick part of the milk is thoroughly incorporated with the thin. Let it remain for a day longer, then pour into a long narrow vessel like a churn, when it must be well stirred again until thoroughly mixed. Every time it is required for use it must be well stirred. If it is kept secure from the air it will last two or three months. Camel's and ass's milk are also fermented as above. Koi gashet ning Ash. (Pillau of Lamb.) Clean and bone a pigeon. Stuff it with boiled rice seasoned very strongly with aromatic spices ; rub with pepper and salt. Put this into a boned chicken which 644 TURKESTAN has been rubbed with pepper and salt, and this again into a boned turkey or goose which has also been rubbed with pepper and salt, and this into a nicely dressed lamb. Sew it up and roast, basting well. With the gravy and a little water make a good curry sauce, not too hot, which serve in a well of the dish on which the lamb is placed, surrounded with plenty of boiled rice cooked as in China, or with savoury rice pudding. Savoury Rice Pudding. Bring to the boil three ounces of lard, in which fry two sliced onions, four ounces of mixed sliced vegetables, such as carrots, turnips, celery, etc., and four ounces of meat cut in small pieces. When nicely browned put in a pound of washed rice, with half a teaspoonful each of ground coriander, caraway, and cloves, a teaspoonful of salt, and half the quantity of white pepper, and over all as much water as will stand two inches above the contents. Stew steadily till the rice is soft and all the moisture evaporated, and then turn out on a dish. Eat with meats, etc. Takhoo Kabab. (Stewed Chickens). Singe two middling-sized chickens, pluck them care- fully, chop their livers and gizzards with a pound of lean mutton ; add a chopped onion, salt, pepper, pimento, pounded ginger, a handful of breadcrumbs, and a whole egg. Mix this mince well together, divide, roll into small balls the size of a walnut. 645 BANQUETS OF THE NATIONS Cut up the chickens in joints, put them into a stewpan, with the backs divided in two ; add three or four small onions (whole), a bunch of parsley, a bunch of sweet herbs, and two tablespoonfuls of lard

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