Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Stewed Venison (Kaurmah-i-Ahu)
From Banquets of the nations, 1911
Serves 8
A modern interpretation · AI-generated from the original record
Ingredients
- two pounds of vension
- half a pound of butter
- a couple of minced onions
- six stoned peaches
- a cupful of raisins
- twelve sweet prunes (stoned)
- a cupful of pine cone seeds
- a teaspoonful of ground cinnamon
- a teaspoonful of ground ginger
- a teaspoonful of sugar
- two sliced green chillies
- salt and pepper to taste
- three cupfuls of sour milk
- one of melted butter
Method
Cut the venison into small pieces and fry in butter with minced onions.
Place in a pan with peaches, raisins, prunes, pine cone seeds, spices, and salt and pepper.
Mix well, add sour milk and melted butter, and stew slowly for at least four hours.
Serve with buttered beetroots and brown bread.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 13. The excerpt below is the record exactly as published.
two pounds of vension into small pieces and fry in half a pound of butter in which you have first fried a couple of minced onions. Place the whole into a pan with six stoned peaches, a cupful of raisins, twelve sweet prunes (stoned), a cupful of pine cone seeds, a teaspoonful each of ground cinnamon, green ginger, sugar, two sliced green chillies, and salt and pepper to taste. Mix all well together, and pour in three cupfuls of sour milk and one of melted butter, and stew very slowly for at least four hours. Serve with buttered beetroots and brown bread. Buttered Beetroots. Wash two pounds of beetroots very carefully, taking care not to break the skin, or they will bleed. Boil in salted water with some corriander leaves and a couple of bay leaves and a teaspoonful of whole peppers. When tender, take them out of the water and skin very care- fully. Cut them into nice pieces, heat a pound of butter, and put them into it, and stew for half an hour. When for European cookery, cut them into thin slices, place in a jar and pour boiling spiced vinegar over, and in a couple of days you have pickled beetroot. Pillau-i-Habate. (Pillau of Vegetables.) Boil any kind of vegetables in season, such as potatoes, artichokes, cauliflower, cucumbers, carrots, pumpkins, and vegetable marrows. Strain the vegetables and put to one side. 4 AFGHANISTAN Melt, say, three ounces of butter, and, when boiling, fry two onions sliced very fine, and when brown, but not charred, make the following into a paste, and fry in the butter, viz. : — A teaspoonful each of mustard seeds, turmeric, and chillies, a quarter of a teaspoonful of garl
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