Turkish Soup

Ingredients

• some lamb chops
• 9 green peppers
• 1 onion
• 1/2 cup of barley
• 1 quart of soup stock

Method

1. 1

   Season and fry lamb chops, add sliced green peppers, onion, and an herb bouquet.

2. 2

   Cook barley in soup stock until tender.

3. 3

   Combine all and cook until meat is very tender.

4. 4

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 9. The excerpt below is the record exactly as published.

d onion. Stir in i tablespoonful of flour until brown. Add the water in which the meat was cooked, ^ cup of raisins, }4 cup of vinegar, i tablespoonful of brown sugar and some cinnamon and 1 carrot sliced thin, salt, pepper and a few cloves. 1^ boil. Add the brisket and simmer fifteen minutes. Serve hot or cold. 27. — Hungarian Fruit Roll. Make a pie-dough. Roll out and spread with melted butter, raisins, currants, chopped apples, nuts and shredded citron. Cover well with brown sugar and sprinkle with cinnamon and the grated peel of a lemon. Roll up the dough. Lay in a buttered baking-pan. Rub the top well with melted Warch butter and let bake until brown. Serve with wine sauce. 38.— Dutch Stewed Fish. Cook a large fish with i onion, a stalks of celery, parsley, a tablespoonful of butter, salt and pep[)er until done. Remove fish to a platter. Add 3 chopped pickles, the juice and rind of a lemon, % cup of vinegar. Mash the yolks of 2 boiled eggs with i raw egg, a teaspoonful of prepared mustard and a tablespoonful of butter. Add to the sauce and boil. Lay the fish in the boiling sauce ten minutes ; then serve. ag. — ^Belgian Lamb Chops. Season lamb chops; dredge with fiour and fry until brown ; keep hot. Fry i chopped onion and i small carrot in two tablespoonfuls of butter. Add i tablespoonful of flour; stir until light brown. Add ^ cup of water; let boil well ; add parelcy, a few cloves and peppercorns, salt and pepper and i bay-leaf minced fine. Boil well. Add i glass of claret; then pour the sauce hot over the chops, and garnish with French peas. March 30. — Austrian Apple Omelet. Peel, core and slice some apples vety thin. Heat I large tablespooDful of butter in a fry- ing-pan; put in the apples and let them steam until tender. Make an egg omelet batter; sweeten to taste and pour over the apples; let cook until set. Cover thickly with sugar and sprinkle with cinnamon. Serve hot with wine sauce. 31. — Pish a la Normandie. Boil a trout well seasoned ; add t sliced onion, i carrot chopped, 2 sprigs of parsley and I bay-leaf, a few peppercorns and i tablespoonful of butter. When done, beat the yolks of 2 eggs with a little cream ; add salt and a pinch of cayenne. Remove the fish to a platter. Mix the egg sauce with the water in which the fish was cooked; add >^ cup of cream. Let get very hot and pour over the fish. Garnish with paisley. Serve hot. APRIL. 1— Italian Tongue. Boil a beef tongue uotil tender; skin and slice thin. Heat a tablespoonfuls of butter. Add I chopped ooion and 2 cloves of garlic minced tine. Stir in i tablespoonful of flour until brown; add a little water, i cup of tomato-sauce, ^ cup chopped mushrooms, lemon-juice, salt and pepper to taste. Let boil. Add the sliced tongue, and >^ glass of sherry wine. Simmer ten minutes. Serve with baked macaroni. 2. — German Prune Pudding. Cook I pound of prunes iu a large sauce- pan with sliced lemon, a piece of stick cinnamon and brown sugar. Soak % loaf of bread in water; press out dry. Add 3 eggs, ^ teaspoonful each of cinnamon, cloves and allspice. Add fiour sifted with a teaspoonful of baking-powder. Make into a large roll ; April place in the centre of the pmnes ; cover with brown sugar and a tablespoonful of molasses and put in the oven to bake until done. Strve hot or cold. 3. — Swiss Pot Roast. Season a breast of veal with salt, pepper and ginger. Heat a cupful of dripping; lay the meat in the stew-pan with the drip- ping, I onion, some celery seed, carroway seed, a few peppercorns and paisley. Cover and let stew slowly until nearly done ; then add I cup of tomato-sauce and cook slowly until tender. Serve with baked potatoes. 4. — Mushrooms a la Bordelaise. Drain i can of mushrooms ; chop 6 shallots very fine and saut£ in 1 tablespoonful of butter. Add the chopped mushrooms ; ' sprinkle with salt, pepper, some chopped parsley and i minced bay-leaf. Let cook ten minutes with J^ glass of sherry wine. Serve hot on slices of French toast. 5. — Turkish Soup. Season and fry some lamb chops; add 9 April green peppers sliced thin, i onion chopped and an herb bouquet. Then cook ^ cup of barley in i quart of soup stock

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