This section is from the book "The International Cook Book", by Alexander Filippini. Also available from Amazon: The international cook book; over 3,300 recipes gathered from all over the world, including many never before published in English. With complete menus of the three meals for every day.
Potage Gumbo, Glasgow
Balotine of Lamb, Macddoine (1055)
Spaghetti au Gratin (1508)
Malaga Pudding (309)
Cut into small dice one pound raw lean mutton, one medium carrot, one white turnip, one white onion, one leek and one sound, peeled, green pepper, place in a saucepan with an ounce butter and brown ten minutes, occasionally tossing meanwhile. Moisten with three and a half quarts water, add one pound mutton bones, three ounces well-washed barley, two tablespoons Worcestershire sauce, two teaspoons salt and a half teaspoon pepper, lightly mix and slowly boil one hour. Then add twelve trimmed fresh okras cut in half-inch pieces, and two peeled, sound red tomatoes cut in eight pieces each. Boil forty-five minutes longer, but rather slowly. Take up bones, skim fat from surface, pour the soup into a tureen and serve.