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page 149
14. BOILED HEAD A LA TURK.
KELLEH PATCHA.
Ingredients:
Head...................... 1, of sheep or lamb.
Garlic....... 5 to 6 bulbs, peeled and pressed.
Vinegar ..................... 2 tablespoonfuls.
Salt and pepper, to taste.
Method:
Skin the head, and boil in plenty of plain water. Season to taste, after
removing the scum. When tenderly done, separate the meat parts from the bones,
shred them into small pieces and put back into the broth. Then add the juice of
the garlic after thoroughly blending it with the vinegar.
15. BOILED SHINS A LA TURK, WITH DRESSING.
PATCHA TERBIEHIL.
Ingredients:
Shins..2 to 3 pounds, of sheep, lamb, veal or beef.
The Dressing:
Salt .................................... to taste.
Garlic ........... 5 to 6 bulbs, peeled and pressed.
Vinegar ......................... 2 tablespoonfuls.
Red Pepper ............................... 1 pinch.
Eggs ........................................... 2.
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