- Oli ea meroho - lilithara tse 30
- Veal - 600 Grams
- Celery - likotoana tse 4
- Aniee - Lihlopha tse 2
- Pepere le letsoai - - Ho latsoa
- Garlic - Litlhapi Tse 2
- Quince - likotoana tse peli
- Pepere e monate - likotoana tse peli
1. Re lokisa veal: re e hloekisa filiming, re e hlatsoa mme re e khaola likotoana. Hape, likotoana tsa nama li hlatsitsoe, li omisitsoeng, hape li omme ka letsoai le ommeng (nama e tla fumana lero le pholileng, 'me mongobo o feteletseng o fetohe). Re hloekisa le ka mokhoa o khabehang ho oa onion. 2. Khaola likarolo tse 'nè tsa gogoshara kapa pepere e monate, (e tlameha ebe e ba khubelu). Likarolo le lipeo li tlosoa, 'me li fokotseha ka mekhabiso e mesaane. 3. Khaola quince ka likarolo tse 'nè, tlosa septa le peo, u li khaole ka likaroloana. Lilemong tsa rona tsa salate li khaola holimo, tse tšesaane. 4. Hlatsoa le ho sila limela tsa celery, eketsa konofolo e feta ka konofolo ea konofolo kapa o ka e senya. 5. A re bolokang onion, eketsa nama e halikiloeng, eketsa metsi kapa veine e tšoeu le metsotso e mashome a mabeli le sekoahelo se koetsoe, sejoe ka mollo o monyenyane. Bakeng sa lero la nama, metsi a ka eketsoa, ha ho hlokahala. Ka mor'a ho eketsa pepere le quince, phofu ea metsotso e meng e leshome. Pepere, letsoai, garlic le meroho li kenngoa qetellong. Re fa nama ho tsitlella.
Litšebeletso: 4