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page 140
as directed above, and after taking the scum off, add to it the chopped onion,
the potatoes, the parsley and the tomatoes, cut into small pieces; season the
whole to taste and continue boiling until the meat is well done.
Serve the broth as soup, and the meat separately, hot or cold, cut into small
pieces.
5. BOILED MEAT A LA ARMENIA.
ERMENI ET HASHLAMA TEETIBI.
Ingredients:
Meat......... 3 to 4 pounds, leg, haunch or shoulder of beef, mutton or lamb
(or in desired quantity).
Parsley .................................... 1 bunch.
Dry Onions .............................. 2, medium.
Tomatoes.......... 2, ripe (or 3 to 4 tablespoonfuls of canned tomatoes).
Salt and pepper, to taste.
Method:
After boiling the meat in the first style as directed in the foregoing recipe
No. 4, put the meat into a separate deep pan, pierce it on all sides with a
pointed sharp knife, and chop over it the onions and the tomatoes. (Some would
insert peeled bulbs of garlic in the pierced places on the meat.)
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