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page 176
27. CELERY AND LEEK WITH MEAT.
KEREVIZ--PRASSA BASDI.
Ingredients:
Meat.......... 1/2 pound, fat, of mutton or lamb.
Celery .......................... 2 whole stalks.
Leeks .................... 2 to 3 medium bunches.
Tomatoes...1 to 2, ripe (or 2 to 3 tablespoonfuls of canned tomatoes).
Broth ................................ 2 cupfuls.
Egg .......................................... 1.
Lemon ........................................ 1.
Salt and pepper, to taste.
Method:
Cut the meat into walnut-sized pieces and fry in own fat. Then cut the celery
and the leek into one and one-half inch lengths and put with the fried meat.
Season with salt and the red pepper, adding also the tomatoes cut into small
pieces. Cover the whole with the broth and boil over a moderate fire until the
meat and the vegetables are very tender.
When done, dressing made of the beaten egg and the juice of the lemon should be
poured over, after the mixture is first blended with part of the gravy of the
Basdi.
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