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
Tuesday: Fish and potato tray; fried fish; tahini salad; Canary pudding.
Wednesday: Eggplant musaqqa'a; assorted rib chops; yogurt salad; bread-and-butter pudding.
Thursday: Tomato soup; macaroni with milk and cheese; grilled cutlets; cauliflower daqiyya; fruit salad with cream.
Friday: Meat kofta with rusk crumbs; spinach daqiyya; fluffed rice with vermicelli; pea salad; muhallabiyya.
Saturday: Squash soup; beefsteak; trifle; stuffed squash; fruit.
Sunday: Strained vegetable soup; meat bi-tarbiya; fluffed rice; smothered peas; tomato salad; fruit.
Monday: Lentil soup; tray of potato purée with 'asag; artichokes bil-dam'a; fruit.
Tuesday: Pigeon tagine with rice; squash musaqqa'a; squash salad; aish al-saraya.
Wednesday: Spinach mold with eggs; boiled macaroni with tomato sauce; winter salad; castle pudding.
Thursday: Roast of ground meat stuffed with eggs; taro with greens; fluffed rice; pickles; fruit.
Friday: Chopped-vegetable soup; green beans; stuffed cabbage; cabbage salad; fruit.
Saturday: Grilled kofta; artichokes stuffed with 'asag; artichoke salad; fluffed rice; caramel custard.
Sunday: Pot kebab; smothered green fava beans; fluffed rice; pickles; fruit.
Monday: Lentil soup; eggplant tray with white sauce; potatoes stuffed with 'asag; beet salad; fruit.
Tuesday: Tarbiya soup; chicken with rice; mallow; tomato salad; baba pudding.
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