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Classic
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page 17
THE ORIENTAL COOK BOOK
A Few Important Notes
In the preparation of Oriental dishes, stock or broth is used extensively
instead of plain water. This practice, however, does not involve any special
effort or expense because the materials used for this purpose are trimmings of
meat or poultry bones, and the like, not fat, nor any other foreign substances,
except uncooked vegetables.
The making of stock is very simple, as it only consists in boiling the above
mentioned materials in plain water. It is unnecessary to say that before using
this broth for any purpose it should be strained through a fine metal sieve.
THE KINDS OF MEAT USED: In Oriental cookery lamb is the principal meat used,
with which most of the Kebabs, the Basdis and the Dolmas are very delicately
made. Still, good beef, veal and mutton often serve the purpose. However, it is
better that the question of the meat should be
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