Spices, Salt and Aromatics in the English Kitchen by Elizabeth David
Author:Elizabeth David
Language: eng
Format: epub
ISBN: 9781909808522
Publisher: Grub Street Publishing
FRESH MEAT: LAMB, BEEF, PORK
A Persian Dish
âTake the fleshly part of a Leg of Mutton stript from the fat and sinews, beat that well in a Morter with Pepper and Salt, and a little Onyon or Garlick water by itselfe, or with Herbs according to your taste, then make it up in flat cakes and let them be kept twelve houres betweene two Dishes before you use them, then fry them with butter in a frying Pan and serve them with the same butter, and you will find it a dish of savory meat.â
The Compleat Cook, printed by E. B. for Nath. Brook, at the Angel in Cornhill, 1658
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