|
|
Directions:
Two cups of chopped cold mutton, two tablespoonfuls of hot water, and a piece of butter as large as an English walnut. When the meat is hot, break in three eggs, and constantly stir until the eggs begin to stiffen. Season with pepper and salt.
The Most Popular Lamb Cookbooks
• Plain & Hamburger Cookbook- With Ground Meat Recipes for Beef, Pork, Veal and Lamb• Philadelphia Homestyle Cookbook• EVERYTHING WITH GROUND MEAT : OVER 50 INTERNATIONAL RECIPES FOR GROUND BEEF LAMB AND PORK• The Home Kebob Cookbook - The Complete Guide to Kebobs from Main Dishes to Desserts• Great Lamb Cookbook ("Australian Women's Weekly" Home Library)• The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning and Cooking Today's Beef, Pork, Lamb and Veal• Plain and Fancy Hamburger Cookbook: with ground meat recipes for beef, pork, veal and lamb• The Heinz Book of Meat Cookery: Recipes for Appetizing Dishes of Beef, Lamb, Pork and Smoked Meats, Veal, Poultry, Fish• The Everything Indian Cookbook: 300 Tantalizing Recipes--From Sizzling Tandoori Chicken to Fiery Lamb Vindaloo (Everything: Cooking)• The Best Ever American Cookbook Over 200 Step-by-step Recipes with Over 800 Color Photographs |
|
|
