82 



Practical Sheep Husbandry 



Make a brown sauce out of the butter, flour, and water or stock. 

 jelly and other flavorings. 



Turkish Stuffed Tomatoes 



Add the 



In Turkey a number of dishes are prepared from mutton which are interesting 

 from the point of view of the food customs of another country, and also palatable. 

 The recipes here given have been modified somewhat to accord with our usual 

 habits of cookery. One of them involves the use of broken rice, which can easily 

 be prepared by the use of an ordinary meat grinder. The following recipe for 

 stuffed tomatoes is little different from many used in this country: 



Two tablespoons cooked rice, one-half pound raw mutton, two onions. Pass 

 the materials through a meat grinder; season with salt, pepper, and chopped 

 parsley; fry in a pan for 10 minutes, stirring constantly. Wash one dozen smooth 

 round tomatoes, cut a thin slice from the stem end, leaving a little of the skin 

 for a hinge, remove the seeds and pulp, and fill with the meat mixture. Bake in 

 a pan for 20 minutes, lift out with a broad knife and serve hot. 



Mutton and Eggplant Pie 



Eggplant pie is a simple and well-seasoned dish made from a vegetable which 

 has no marked flavor. It is made by cooking together in a baking pan alternate 

 layers of eggplant and of chopped mutton fried in its own fat. Sometimes a 

 little tomato juice is added or a few sliced tomatoes. It should be baked until well 

 browned. 



Mutton and Rice Rolls 



A characteristic Turkish dish is "sarma" or rolls made of meat and broken 

 rice wrapped in grape leaves and then boiled. An acceptable substitute for this 

 dish and one more in accord vsdth common methods may be made by cooking chopped 

 mutton and rice in a baking dish lined with slices of tart apple, which gives an 

 even more pronounced tart flavor than the grape leaves, or the following recipe 

 may be used : 



Mutton and Cabbage-Leaf Rolls 



% teaspoon pepper. 

 1 head cabbage. 

 1 lemon. 



1 cup raw chopped mutton. 



2 tablespoons fat. 

 % cup raw rice. 

 2 teaspoons salt. 



Throw cabbage leaves of suitable size into boiling water and let them stand 

 until they are wilted. Mix the remaining ingredients (with the exception of 

 the lemon) and form into rolls, each containing about 1 tablespoon. Wrap 

 each roll in a cabbage leaf, removing the thicker part of the stem of the leaf 

 if necessary in order to roll it well. Pack these rolls closely into the baking 

 dish and cover with water or stock. Bake one-half hour. Just before serving 

 squeeze the juice of a lemon over them. 



Or serve with the following: 



Sour Butter Sauce for Mutton and Cabbage-Leaf Rolls 



1 tablespoon chopped pickle. 



1 tablespoon chopped parsley. 



2 tablespoons mutton fat (savory 

 2 tablespoons butter. 



plain rendered). 



3 tablespoons vinegar (spiced 



from pickles preferable). 

 Salt and red pepper to taste. 



vmegar 



Beat the butter and mutton fat with a spoon until smooth, then beat in the 

 vinegar until the sauce looks light colored and the vinegar has all been taken 

 up. Add 1 tablespoon of finely chopped pickles and 1 tablespoon of finely chopped 

 parsley. 



