Turkish Mutton
A historical recipe from The cult of the chafing dish, by Frank Schloesser (1905).
A historical recipe
The cult of the chafing dish, by Frank Schloesser (1905). Project Gutenberg eBook #73560.
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 The cult of the chafing dish, by Frank Schloesser (1905). Digitised by Project Gutenberg, eBook #73560 (https://www.gutenberg.org/ebooks/73560). 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.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- a pound of previously cooked
- a pint of water
- a bunch of simples
Method
- Turkish Mutton, locally termed Etena Jarvat: this is one of those dishes which may fairly be included in Brillat-Savarin’s magistères 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 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.
- Simmer steadily for twenty minutes, stirring occasionally.
- Carrots can be used instead of beans.
- Just before serving turn up the flame full, and let it come just to the boil.