How to Milk an Almond Stuff an Egg And Armor a Turnip A ...

(it really works).
Remove yolks, put in a bowl and crush
with a fork. Add remaining ingredients, stir to
a coarse paste. Fill the half egg whites and
rejoin them with a toothpick. Sprinkle with
pepper and serve.
A Recipe for Conserving Quince
al-Warraq p. 486
Quarter and core quince, put it in a pot with
honey, and pour water on it. Let the pot come to a
boil then drain the quince, return it to the pot
and add honey to it. Do not use water this time.
Cook the qunce again until it is well done.
1 lb quince ½ c honey 1 ½ c honey
Core and quarter the quince(s). Dissolve ½
c honey in 1 ½ c of water. Put the quince in
the liquid, bring it to a boil, then drain off the
liquid, return the quince to the pot along with
1 ½ c honey. Bring the honey to a boil and
cook for about an hour. Put the quince and
boiled honey in a jar, seal it.
Mint Paste
Andalusian A-76
Take a ratl of green mint leaves and crush
them gently; add three ratls of honey, cleaned of
its foam, and blend it until it takes the form of a
paste. Then season it with an ûqiya of flower of
cloves per ratl. Its benefits: it eases and aids
against heaviness of the body and mind, aids in
eardrum [? tabli: from the word for drum] dropsy,
dissolves phlegm in the various parts of the body,
strengthens the urine, and cuts vomit; it is good
with sweet grains of anise, eaten with them or
after them. It is beneficial, God willing.
2 oz mint leaves 2 ⅔ t cloves
½ c honey
Strip the leaves from the stalks, wash
them, crush them in a mortar. Add honey,
mush all together for a while. Add cloves. Put
in a container. Good for what ails you.
126
Indian Dishes
Harisa
Ain I Akbari no. 17
Harisa: 10 s. meat; 5 s. crushed wheat; 2 s.
ghee; ½ s. salt; 2 d. cinnamon: this gives five
dishes.
Note: For units, see p. 6. These Ain I
Akbari “recipes” give quantities but no
instructions; for another harisa recipe, with
instructions on how to make it, see p.105.
1 lb meat (leg of lamb) ½ t cinnamon
3 c water ½ lb cracked wheat
1 T+ salt 3 oz ghee
Cut lamb in strips, then boil about 20
minutes in water, take out, cool, and shred.
Put it back in the pot with the salt, cinnamon
and cracked wheat, and simmer, stirring often
so that it will not scorch on the bottom. When
the cracked wheat is done, add ghee and serve
out.
This is quite salty, as is consistant with the
other dishes from this source.
Another Recipe, For The Method Of
Kedgeree
Nimatnama p. 15
Put three parts of mung dal and one part of
rice into sweet-smelling ghee which has been
flavored with fenugreek, and fry it well. Add
water and salt, cook it well and serve it.
1 c dry mung beans ⅔ c rice
2 c water 1 c water
½ c ghee ½ t salt
¼ t fenugreek
Combine the beans with 2 c water, bring to
a boil, turn off the heat, leave several hours
(or soak in cold water overnight).
Melt ghee, add fenugreek, fry ten minutes
until fenugreek seeds are dark. Add beans and
rice, fry for ten minutes. Add water and salt,
cook 25 minutes, let stand 5 minutes.