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Roast of Minced (Ground) Meat Stuffed with Eggs

Ingredients

One ratl of finely minced meat
The juice of one onion
One tablespoon of ghee
One egg
2 tablespoons of finely pounded rusk
5 hard-boiled eggs
Salt — pepper — allspice

Method

1) Mix all the ingredients together and knead well with the egg.

2) Peel the boiled eggs and coat them in a little flour seasoned with salt and pepper.

3) Spread out the meat paste and lay the hard-boiled eggs upon it side by side; then roll it up and smooth it well around the eggs.

4) Brush it with ghee and wrap it in transparent paper greased with ghee.

5) Place it in a hot oven for a quarter of an hour, then lower the heat and leave it until it is done.

6) Leave it to cool, then cut it into rings and serve with lettuce salad.

Tray of Fish with Potatoes

Ingredients

One oke of fish
An oke and a half of potatoes
A ratl of water
A quarter ratl of French oil
A ratl of tomatoes
A quarter head of garlic (if desired)
Salt — pepper — allspice — lemon juice; a piece of celery heart, and sliced egg

Canary Pudding

Ingredients

Two eggs
Their weight in powdered sugar
Their weight in flour
Their weight in butter
The grated rind of one lemon
Half a small teaspoon of leavening — baking powder
A little milk, if the need arises

Method

1) Beat the butter with the sugar thoroughly until they become like cream, then add the lemon rind.

2) Add one egg and a spoonful of flour and whisk the mixture well.

3) Add another egg and a spoonful of flour and whisk well; then add the rest of the flour together with the leavening and mix well.

4) If the paste is stiff, add a small quantity of milk until the paste becomes of medium softness.

5) Pour the mixture into a mold well greased with ghee.

6) Cover the top of the mold with a greased paper.

7) Cook it over steam for two hours.

8) Turn it out of the mold onto a flat dish and serve at table with lemon sauce, which is made as follows:

Lemon Sauce

Ingredients

The rind and juice of one lemon
Three tablespoons of sugar
Half a ratl of water
One teaspoon of cornflour

Method

1) Take the outer yellow rind of the lemon and cut it into very fine strips, like matchsticks.

2) Boil the rind in the water with the lemon juice added to it.

3) Mix the cornflour with a little cold water, then add it to the boiling liquid and cook it, stirring.

4) Add the sugar, then pour it around the pudding, or serve it separately.