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page 132
nearly brown, add the well washed rice, the raisins and the chopped giblets,
season to taste and continue frying for 15 to 20 minutes. With this mixture
stuff the duck and after sewing the opening securely, put it in a pan in a
moderately hot oven until well roasted. Rub the lemon on it occasionally to have
the duck rosy in color.
Serve it hot, garnished with suitable vegetable and with own gravy.
10. ROAST LAMB, OR MUTTON.
KOUZOU KAPAMA.
Ingredients:
Meat ............................ 1 whole leg of lamb.
Green Onions ................................ 1 bunch.
Mint ...................................... 1/2 bunch.
Broth ...................................... 1 cupful.
Salt and pepper, to taste.
Method:
Season the lamb and roast in a moderately hot oven in a deep flat pan. When done
cover it with plenty of chopped green onion, and the mint. Pour over the whole
the broth and continue roasting in the oven until the onions are well cooked.
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