Word: meats
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Dates: during 1980-1989
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...cuneiform figures scratched into the tablets provide instructions for dozens of Mesopotamian stews, vegetable dishes and meat pies...
Twenty-one recipes for meat and four for vegetables are written on the best preserved of the tablets. Instructions call for most of the food to be prepared with water and fats, and to simmer slowly in covered pots, Bottero said...
Head, legs and tail should be singed. Take the meat (before being put in the pot). Bring water to a boil. Add fat. Onions, samidu, leeks, garlic, some blood, some fresh cheese, the whole beaten together. Add an equal amount of plain suhutinnu...
...Meat from fresh leg of mutton is needed. You set water. Throw fat in it. Dress the tarru. Coarse salt, as needed. Hulled cake of malt. Onions, samidu, leek, garlic, milk; you squeeze (them together in order to extract the juice which is to be added in the cooking pot). Then, after cutting up the tarrus, you plunge them in the stock (taken out) from the crock (and previously prepared with the above-mentioned ingredients), in order for them to (begin) cooking in the cauldron. (After which) you place them back in the crock (in order to finish cooking...
...through the Tanner family's garage roof and decided to stay here in sunny California. There are drawbacks: this place earth is so outsville you can't buy a whisker omelet or a tabby-paw pie. Here, when people stroke cats, they aren't even trying to get the meat tender for sauteing. Yet they eat armored slugs that they call escargots! And they never heard of sloppy joes with fiber glass...