DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1700

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87
Dolma a Turkish Dish
Take a Loin of Mutton chopped fine as for sausage Meat being first cleaned from all the skins & sinews season it with pepper salt & onions chopped very fine & in a quantity to your liking, mix with it some Rice about 3 or 4 Table spoonfuls to a moderate sized loin, boil the Bones of this Loin into Broth & mix a little of it in the chopped meat in order to moisten it, then take a fine white Cabbage pulled into single leaves, scald them & cut them into little square pieces clear of the Stalks & Roll up the minced meat in each of those pieces of Cabbage to make the Balls as big as a Walnut. put them all into a close stew pan then put in as much Broth as will cover them. Stew them gently about two hours if they dry add a little more of the Broth, Drain them upon a sieve & the liquor drained off is to be thickened with a little butter & flour & the yolks of two or three Eggs beat up with a little Cream to a proper thickness squeeze in half a Lemon. put the Balls in a Dish & pour the sauce over them.

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87 Dolma a Turkish Dish Take a Loin of Mutton chopped fine as for sausage Meat being first cleaned from all the skins & sinews season it with pepper salt & onions chopped very fine & in a quantity to your liking, mix with it some Rice about 3 or 4 Table spoonfuls to a moderate sized loin, boil the Bones of this Loin into Broth & mix a little of it in the chopped meat in order to moisten it, then take a fine white Cabbage pulled into single leaves, scald them & cut them into little square pieces clear of the Stalks & Roll up the minced meat in each of those pieces of Cabbage to make the Balls as big as a Walnut. put them all into a close stew pan then put in as much Broth as will cover them. Stew them gently about two hours if they dry add a little more of the Broth, Drain them upon a sieve & the liquor drained off is to be thickened with a little butter & flour & the yolks of two or three Eggs beat up with a little Cream to a proper thickness squeeze in half a Lemon. put the Balls in a Dish & pour the sauce over them.