|
Classic
Cook Books
< last page | next page >
page 241
be salted heavily, and all the pieces arranged in a wooden box and left in that
condition for twenty-four hours. Then re-salt all the pieces on the other side
and put in the box for another twenty-four hours.
This done, wash the pieces in clear water three times, string them at one end
and hang in open air for ten to twelve hours during day time, after which time
each piece should be wrapped lightly in cheese-cloth and placed under pressure
over the night. Repeat this three days and three nights until well dry; the
drying being done in the shade, and not in the sun.
Then make the following mixture ready with which the dried meat slices must be
covered:
Peel the garlic, chop and press, and mix it with the red pepper, the cinnamon,
the cloves, the curry, and the cummin, and season also with considerable salt
and pepper, according to the amount of the meat used. This mixture should be
made into a paste with the aid of some plain water, and with this paste all the
meat slices should be well covered.
After dressing the meat slices with the above mixture, place them in a wooden
box, one on top of
< last page | next page >
Classic
Cook Books
|
