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finely chopped, also the thyme and continue frying for 10 to 15 minutes longer,
on a slow fire. This done, take out the meat with the aid of a strainer, and to
the remaining fat add the tomatoes, cut in small pieces, and the water, and boil
for four or five minutes. When this is ready add to the latter the fried meat,
season to taste and place the whole over slow fire to simmer eight or ten
minutes. Serve hot with a lettuce salad.
12. "BIRD-HEAD" GRILLED MEAT ON SKEWERS.
KOUSH-BASHI SHISH-KEBAB.
Ingredients:
Meat .................. 1/2 pound fillet of mutton or lamb.
Dry Onion ...................................... 1, medium.
Thyme ............................................ 1 pinch.
Parsley ........................................ 1/2 bunch.
Salt and pepper, to taste.
Method:
Cut the fillet into "bird-head" size pieces, mix it well with the finely chopped
onion and thyme and leave aside for two or three hours. When ready, arrange the
meat pieces over wooden or
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