A Book of Mediterranean Food

(ff) #1

TURKISH STUFFING FOR A WHOLE ROAST
SHEEP


2 cups partly cooked rice, 1 dozen
cooked chestnuts, 1 cup currants, 1
cup shelled pistachio nuts, salt,
cayenne pepper, 1 teaspoon ground
cinnamon, ¼ lb butter.
Chop the chestnuts and the
pistachio nuts finely, mix with the
other ingredients. Melt the butter
and cook the stuffing in it gently,
stirring until all the ingredients are
well amalgamated.


This stuffing can also be used for
chicken and turkey.


GIGOT DE MOUTON EN CHEVREUIL (leg of


mutton to taste like venison)

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