The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

• 2 cups raw mutton
• 2 onions
• 2 tablespoons fat
• 3 tablespoons flour
• 3 cups [blanched nuts]
• 2 teaspoons salt
• ¹⁄₄ teaspoon pepper
• Water

Wipe the meat with a damp cloth, cut it into three-quarter-inch cubes; peel and slice the onions. Dredge the meat with the flour, brown it and the onions in a frying-pan with any fat suitable for cooking. Put all the ingredients into a cooker-pail, barely cover them with boiling water, and let the stew boil five minutes before putting it into a cooker for four hours or more.

Serves six or eight persons.

Syrian Stew (Yakhni)

• 2 cups raw mutton
• 2 tablespoons fat
• 3 tablespoons flour
• 2 cups string beans
• 2 onions
• 2 cups tomatoes
• 1¹⁄₂ teaspoons salt
• ¹⁄₆ teaspoon pepper
• Water

Wipe the meat with a damp cloth, cut it into cubes, dredge it with the flour, and brown it in the fat. Put all the ingredients together, scraping from the frying-pan all of the flour and fat. Add enough water to barely cover them, let them boil for five minutes, and put them into the cooker for six hours or more, depending upon the beans. If they are old and tough they may require more than six hours to cook.

In Syria this stew is always served with boiled or steamed rice.

Serves six or eight persons.

Okra Stew

• 2 cups raw mutton
• 2 tablespoons fat
• ¹⁄₈ cup flour
• 2 onions
• 2 cups tomatoes
• 2 cups okra
• 1¹⁄₂ teaspoons salt
• ¹⁄₆ teaspoon pepper
• Water