|
Classic
Cook Books
< last page | next page >
page 231
When all are thus ready, half fill a deep vessel with plain water, and after
cutting the tomatoes into it, bring it to the boil on a moderate fire. In this
boiling water place the meat balls, after first piercing each one with a fork,
on the sides. Season to taste and continue boiling until it is well done.
Serve hot with own gravy.
8. LADY--"HANIM'S"--FINGERS.
HANIM BOUDOU.
Ingredients:
Meat.......... 1/2 pound, fat, of mutton or lamb.
Dry Onions ....................... 2 to 3, medium.
Parsley .............................. 1/2 bunch.
Eggs ......................................... 2.
Crackers ...................... 10 to 12, crushed.
Butter ...........In quantity required for frying.
Salt and pepper, to taste.
Method:
Grind the meat very fine, and with it mix the onions and the parsley, both
chopped very fine, also the beaten eggs and one-fourth of the crushed crackers.
Season to taste, divide the whole into forefinger sizes after rolling them in
the remaining crushed crackers, fry in hot butter.
Serve hot, garnished with fancy vegetables.
< last page | next page >
Classic
Cook Books
|
