Tarkchim (Stewed Fowl)

Ingredients

• two fowls
• one pound of cleaned walnuts
• one pound of roasted and peeled chestnuts
• one pound of mushrooms
• one pound of fir-cone nuts
• one pound of filberts
• one or two pints of beef broth
• a tablespoonful of soy
• some pepper

Method

1. 1

   Clean and cut fowls into pieces.

2. 2

   Add walnuts, chestnuts, mushrooms, nuts, broth, soy, and pepper.

3. 3

   Stew slowly for 1.5 hours, remove fat, and serve with hot rice.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 174. The excerpt below is the record exactly as published.

Tarkchim. (Stewed Fowl.) Clean two fowls and cut each into eight pieces ; add one pound of cleaned walnuts, one pound of roasted and peeled chestnuts, one pound of mushrooms, one pound of fir-cone nuts, one pound filberts, and one or two pints of beef broth. Stew slowly for one and a-half hours, along with a tablespoonful of soy and some pepper

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