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page 148
the finely cut parsley, the celery and the well chopped onions. Then place the
pan on a slow fire and let simmer. Before the pieces of fowl are done, pour in
the mushrooms, which should be well chopped and place the pan in a moderately
hot oven for 10 to 15 minutes, just before serving.
13. BOILED HEAD.
KELLEH HASHLAMA.
Ingredients:
Head........................... 1, of sheep or lamb.
Eggs ............................................ 2.
Lemon ........................................... 1.
Salt and pepper, to taste.
Method:
Skin the head and boil it in plenty of plain water. After taking the scum off,
season it to taste, and continue boiling until tender.
Boiled head is served either in this condition, or it is placed in a moderately
hot oven so as to allow the dampness to evaporate; but the broth is used on both
occasions, as soup, with a dressing made of the beaten eggs mixed with the juice
of the lemon and well blended with the broth.
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