Word: tarru
(lookup in dictionary)
(lookup stats)
Dates: all
Sort By: most recent first
(reverse)
Meats included stag, gazelle, kid, lamb, mutton, squab and a bird called tarru. Frequently mentioned seasonings included onions, garlic and leeks, while stews were often thickened with grains, milk, beer or animal blood. Salt was sometimes mentioned...
Scholars have not been able to identify all the ingredients, including tarru and two seasonings called samidu and suhutinnu...
...Tarru-bird Stew...
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...
| 1 |