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GEWETSH (SERVIAN)

(Meats) - (The International Jewish Cook Book)







Brown one large onion in a tablespoon of fat, add one teaspoon of
paprika and two pounds of neck or shoulder of lamb, cook one hour; have
ready one pound of rice that has been boiled for twenty minutes. Take a
twelve inch pudding dish, grease, place a layer of sliced tomatoes on
bottom of pan, then half the rice, half the meat, two sliced green
peppers, sprinkle a little salt and pour part of gravy over this; place
another layer of tomatoes, rice, meat, with two sliced peppers and
tomatoes on top, salt, and pour remainder of gravy, put lumps of fat
here and there; bake in hot oven three-quarters of an hour. Use plenty
of gravy and fat for this dish or else it will be too dry. Six large
tomatoes are required.











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