ARABIAN STEW.

1 ½ to 2 lb of neck or breast of mutton;
Water;
1 small or ½ large vegetable marrow;
Salt;
Pepper;
2 oz of rice;
2 onions;
½ lb. Tomatoes.

After wiping the meat and removing all skins, superfluous fat, and piping, cut it into neat joints. Peel the vegetable marrow, remove the seed, and cut the marrow into nice -sized pieces. peel the sliced onions, wash the rice well in two or three waters, put the tomatoes into boiling water For a few minutes and remove the skins. Put the meat into a stew pan or casserole, Cover with water, and bring slowly to the boil. Remove all scum, then add the onions, Marrow, and tomatoes, cut into slices, and again bring to the boil. Cover the pan and simmer very gently for ½ hour, then sprinkle in the rice and continue to cook slowly for another ½ hour, or until the meat is tender and the rice cooked. Arrange the meat in a circle on a hot dish and put the vegetables in the centre and pour the gravy round.

Note.- This may be made and served in a casserole and may be cooked either over the fire or in a moderate oven..
for 4 or 5 persons. Time 1 to 1 ½ hours.

Disclaimer
Please note that as these are authentic recipe's before fridges and modern appliances were invented
no responsibility can be held for any accident or injury however caused from following these recipes. They are meant as historic documents only.

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