In Mesopotamia, most recipes start with a combination of fat and water, used to begin braising venison, kid, gazelle, lamb, mutton, or small birds. Some recipes specify particular organs (such as gizzard, spleen, or intestines). Some say to cut the meat in small pieces. Some also call for kisimmu — a type of cheese. Cooks used prepared cakes of pounded seeds or crumbs of baked bread or cake to thicken the sauces.
Some of the Mesopotamian recipes are:-
Turnips Stewed in Blood
4 turnips, peeled and quartered
1 cup onion, coarsely chopped
1 tablespoon rendered chicken or lamb fat, or olive oil
2 bunches arugula
1 1/2 teaspoon coriander
1/4 cup beef blood (available at some butcher shops)
1/2 leek, minced
2 cloves garlic, minced
Place turnips, onions, and fat in stockpot and add water to just to cover. Bring to boil, then reduce heat and simmer, partially covered, until turnips are tender – about 40 minutes. Drain off some of the water until there is half an inch left in the pot. Stir in the arugula and coriander; cook for a minute or so, until the arugula is wilted. Then gradually stir in the blood. The liquid in the pot will thicken. Cook another minute. Stir in minced leek and garlic, and serve.
CORNISH GAME HEN TO SERVE WITH BREAD
3 tbsp olive oil
1 leek, thickly sliced
1 shallot, coarsely chopped
2 cloves garlic, coarsely chopped
Garnish with: 1 clove garlic, halved, 1 bunch watercress and vinegar to taste
Preheat oven to 400 degrees.
Remove legs from the bodies of the birds and set aside. Place in a stockpot along with 2 tbsp oil, vinegar, leek, shallot and garlic. Add water to cover. Bring to a bare boil, reduce heat and gently simmer, partially covered about 15 minutes. Remove to a dish and cover. Place legs on roasting pan, coat with remaining tbsp of oil. Roast until browned, turning once – about 15 minutes. Rub with garnish.