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Classic
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page 174
Method:
Cut the meat into egg-sized portions and fry in own fat with the coarsely
chopped onions, in a suitable vessel until a light brown. Mix with this the
well-cleaned, washed and coarsely cut spinach. Season to taste, and after adding
the broth, boil over a moderate fire until the meat is tender.
Dressing made of the beaten egg and the juice of the lemon mixed should be added
after first blending it with part of the broth of the Basdi.
25. GREEN PEAS WITH MEAT.
BEZELIA BASDI.
Ingredients:
Meat......... 1/2 pound, fat, of mutton or lamb.
Peas ................................ 1/2 quart.
Dry Onions .......................... 2, medium.
Broth (or plain water).......... 1 to 2 cupfuls.
Salt and pepper, to taste.
Method:
Cut the meat into small pieces and fry in own fat with the chopped onions, in a
suitable vessel. To this add the peas and season to taste. Then pour over the
broth and boil on a moderate fire until the meat becomes tender and done.
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