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

Mix chopped onion, pepper, honey, salt
and 1 T wine. Rub them on the pork. Let
stand one hour. Put 1 c rice wine and 1 c
water in a pot. Arrange skewers so the pork
tenderloin can lie on them and you can still
put the lid on; I did it by putting a lower pan
inside the pot with the skewers lying across it.
Put on the lid, sealing with wet paper towels.
Simmer about 1 hour 25 minutes. Take off
heat, let cool about an hour. Turn over the
pork. Reseal. Bring back to a boil, simmer
five minutes, remove from the heat, let sit
another half hour or so. Slice.
Mastajhi [Mastic] Soup
A Soup for the Qan p. 275
Mutton (leg; bone and cut up), tsaoko
cardamoms (five), cinnamon (2 ch'ien), chickpeas
(one-half sheng; pulverize and remove the skins).
Boil ingredients together to make a soup.
Strain broth. [Cut up meat and put aside.] Add 2
ho of cooked chickpeas, 1 sheng of aromatic nonglutinous
rice, 1 ch'ien of mastajhi. Evenly adjust
flavors with a little salt. Add [the] cut-up meat
and [garnish with] coriander leaves.
[These quantites are for about 40% of the
amount in the original recipe]
7 T canned chickpeas .8 c jasmine rice
1 lb 2 oz lamb t mastic
2 cardamoms 1 t salt
t cinnamon 1 T cilantro
3 ½ T canned chickpeas
Peel 7 T chickpeas and mash. Put the lamb
in a pot with 6 c water, cardamom, cinnamon
and mashed chickpeas. Boil for 1 hour 10
minutes. Boil remaining chickpeas for about
15 minutes.
Remove meat and strain everything else,
forcing the chickpea mush through the
strainer. Return the liquid to the pot, add rice,
mastic, and cooked chickpeas, and boil for
another 20 minutes. Cut meat up in pieces.
Return it to the pot, add salt, sprinkle chopped
cilantro on top, and serve.
[This is from a Chinese cookbook/health
manual written for a Mongol emperor of
China; some of the recipes show Mongol or
Middle Eastern influence, this being one of
the latter.]
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