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page 240
in part of the butter. Place this, in tablespoonful quantities, between the thin
batter sheets, pressing down the edges and notching at regular intervals. When
all are thus made ready, arrange in a suitable flat pan, and after pouring over
the remainder of the butter, melted, bake it in a moderately hot oven until the
batter is well done.
Serve hot.
10. SPICE-CURED BEEF. The pride of all the Orient.
BASDERMA.
Ingredients:
Meat..................... 10 pounds, fillet of beef.
Red Pepper ............................... 2 ounces.
Garlic ................. 1 pound, peeled and pressed.
Cinnamon......................... 1 ounce, powdered.
Cloves ........................... 1 ounce, powdered.
Cummin .......................... 4 ounces, powdered.
Curry-powder............................. 1/2 pound.
Salt and pepper, to taste.
Method:
Cut good sirloin, rump or buttock parts of beef, into one foot or more lengths
and one inch or more thick, and make two or three incisions on one side of each
piece. These sides should then
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