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Turkish Lamb

A historical recipe from Woman's Institute Library of Cookery. Volume 3, by Woman's Institute of Domestic Arts and Sciences.

A historical recipe

Woman's Institute Library of Cookery. Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish, by Woman's Institute of Domestic Arts and Sciences. Project Gutenberg eBook #9937.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Woman's Institute Library of Cookery. Volume 3, by Woman's Institute of Domestic Arts and Sciences. Digitised by Project Gutenberg, eBook #9937 (https://www.gutenberg.org/ebooks/9937). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Turkey. Associated with Turkey by a demonym leading its title: Turkish (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. 2 Tb.
  2. butter 1 onion, chopped 1/2 c.
  3. rice 1 c.
  4. water 1 c.
  5. stewed tomatoes 1-1/2 c.
  6. diced lamb or mutton 1 Tb.
  7. horseradish 1 tsp.
  8. salt 1/8 tsp.
  9. pepper Put the butter in a frying pan and to it add the chopped onion and the dry rice.
  10. Cook until the rice is browned.
  11. Then pour in the water and tomatoes and add the meat, horseradish, salt, and pepper.
  12. Simmer gently until the rice is completely cooked.
  13. 41.
  14. MINCED LAMB ON TOAST.--Any lamb that remains after a meal may be minced by chopping it fine or putting it through the food chopper.
  15. If it is then heated, moistened well with water or stock, and thickened slightly, it makes an excellent preparation to serve on toast.
  16. After mincing lean pieces of left-over lamb until they are very fine, put them in a buttered frying pan.
  17. Dredge the meat well with flour and allow it to brown slightly.
  18. Add enough water or stock to moisten well.
  19. Season with salt and pepper, cook until the flour has thickened, and then serve on toast.
  20. 42.
  21. SCALLOPED LAMB OR MUTTON.--As a scalloped dish is usually pleasing to most persons, the accompanying recipe for scalloped lamb or mutton will undoubtedly find favor.
  22. Both macaroni and tomatoes are combined with the meat in this dish, but rice could be substituted for the macaroni, if desired.
  23. To make scalloped lamb or mutton, arrange a layer of buttered crumbs in a baking dish, and on top of them place a layer of cooked macaroni, a layer of meat, and then another layer of macaroni.
  24. Over this pour enough stewed tomato to moisten the whole well.
  25. Season each layer with salt, pepper, and butter.
  26. Over the top, place a layer of buttered crumbs.
  27. Bake in a medium-hot oven until the whole is thoroughly heated.
  28. 43.
  29. SPANISH STEW.--Left-over pieces of mutton or lamb may also form the foundation of a very appetizing dish known as Spanish stew.
  30. Here tomatoes are also used, and to give the stew flavor chilli sauce is added.