Recipes > Meat > Mesopotamia Stew

Mesopotamia Stew


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.


Print recipe/article only


The Khaki Kook Book (1917).

comments powered by Disqus