Turkish Mutton

Ingredients

• half a pound of uncooked mutton
• salt
• pepper
• half a pound of previously cooked and sliced French beans
• half a pint of water or bouillon
• a bunch of simples, either thyme or marjoram, or both

Method

1. 1

   Brown mutton in oil, add beans, water, and herbs.

2. 2

   Simmer for twenty minutes, then bring to a boil before serving.

As published

This recipe was extracted from The cult of the chafing dish (1904) by Frank Schloesser, page 26. The excerpt below is the record exactly as published.

Turkish Mutton. Turkish Mutton, locally termed Etena Jarvat : this is one of those dishes which may fairly be included in Brillat-Savarin's magisteres restoratifs. It is easy enough to chafe. Cut half a pound of uncooked mutton (from the leg from choice, but not absolutely necessary) into medium dice Put the meat FLESH AND FOWL 95 into the Chafing Dish with salt, pepper and dripping, fat, oil, or butter, according to taste, but oil is preferable. When the meat turns brown, add half a pound of previously cooked and sliced French beans, also half a pint of water or bouillon (latter for choice) and a bunch of simples, either thyme or marjoram, or both

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