cookbooks

Mesopotamia Stew Recipe

Equal parts of meat and string beans. Fry together with or without an

onion. When quite brown but not hard, season well in any way liked. In

Mesopotamia, of course it is made very hot. Cover with water and cook

slowly until beans are soft and meat is tender. Less meat may be used.

Beans and meat should both be cut up fine for this stew.

Vote

1
2
3
4
5

Viewed 1862 times.


Other Recipes from Savory Dishes From Other Countri

Edible Leaves Curry
Mulligatawney Soup
Tamales Mexican
Koorma Arabian
Spiced Beef
Irish Stew Old English
Mesopotamia Stew
French Stew
Turkish Stew
All Blaze
Country Captain
Toad In Hole
Minced Meat Patties
Hamburg Cutlets
Potato Patties With Fish Or Meat
Beef Olives
Bird Nests
Eggplant Patties
Spanish Steak
Spanish Welsh Rarebit
Kabobs
Char-chiz