Kebob. — This is an Indian dish, and is
usually made of mutton, veal, or fowl. Its
peculiarity is that it is cut into pieces, seasoned
rather highly, then fastened together with
skewers, and thus both cooked and served.
For mutton kebobs, take either the loin or the
best end of the neck. Remove the skin and
fat, and cut the meat into steaks. Mix half a
pint of fine bread-crumbs with a small nutmeg,
gi'ated, a dessert-spoonful of powdered mixed
herbs, a table- spoonful of salt, a tea- spoonful
of pepper, and a small pinch of cayenne. Beat
the yolks of three eggs. Dip the chops into
these, and afterwards into the bread-crumbs,
twice. Fasten them together in the position
in which they were before they were cut, put
a skewer through them, tie them to the spit,
and roast before a clear fire. Baste them
liberally with some good dripping and the con-
tents of the pan. Have "half a pint of good
brown gravy, thickened and flavoured, ready to
pour over the mutton before sending it to
table. Time, an hour and a half to roast.
Probable cost, if made with foui/^ounds of the
loin of mutton, 4s. Sufiicient for five or six
persons.
Kebobbed. Curry.— Fasten small pieces
of veal or fowl alternately with slices of onion
and pickled pork upon skewers, as in the last
recipe. Sprinkle a little turmeric over the
meat, and fry it, with a thinly-sliced onion, in
butter, until lightly browned. Mix a table-
spoonful of curry-powder smoothly with a pint
of gi-a-^-y, and simmer it gently with two small
onions, a clove of garlic, and an acid apple,
imtil the vegetables are sufficiently tender to
pass through a sieve. Put the gravy and the
meat into a saucepan, season with salt and
pepper, add a bay-leaf, and stew until the
gravy is considerably reduced and very rich.
Sen-e on a hot dish. Time, a few minutes to
fry the meat ; an hour and a half to stew the
gravy. Probable cost, 3s. Sufficient for three
or four persons.
Kebobbed Curry (another way). — Sec
Cuny, Kebobbed.
Kebobbed Meat, Cutcharee Sauce
to Serve with {see Cfutcharee Sauce).
Kebobbed Mutton or Veal.— Take
two pounds of lean veal or mutton the third
of an inch thick. Cut these into pieces about
two inches square, and season them well with
pepper, salt, and mixed spices. Slice two or
three small onions or shallots very thinly, dip
the moat into clarified butter, and put three or
four pieces on a small skewer, with a little slice
of onion or shallot between each. Fasten the
skewers on a spit, and roast before a clear fire.
Baste liberally, and serve the meat on a hot
dish, with ric« boiled as for curry round it. If
prefeorred, little pieces of pickled pork can be
put . with' the veal. When this is done, the
clarified butter may be dispensed with. Time,
three-quarters of an hour to roast. Probable
cost, 2s. 4d. Sufficient for three or four
persons. ✪ Kedgeree
Page 778 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Kebob. — This is an Indian dish, and is usually made of mutton, veal, or fowl. Its peculiarity is that it is cut into pieces, seasoned rather highly, then fastened together with skewers, and thus both cooked and served. For mutton kebobs, take either the loin or the best end of the neck. Remove the skin and fat, and cut the meat into steaks. Mix half a pint of fine bread-crumbs with a small nutmeg, gi'ated, a dessert-spoonful of powdered mixed herbs, a table- spoonful of salt, a tea- spoonful of pepper, and a small pinch of cayenne. Beat the yolks of three eggs. Dip the chops into these, and afterwards into the bread-crumbs, twice. Fasten them together in the position in which they were before they were cut, put a skewer through them, tie them to the spit, and roast before a clear fire. Baste them liberally with some good dripping and the contents of the pan. Have "half a pint of good brown gravy, thickened and flavoured, ready to pour over the mutton before sending it to table. Time, an hour and a half to roast. Probable cost, if made with four pounds of the loin of mutton, 4s. Sufiicient for five or six persons.
Kebobbed. Curry.— Fasten small pieces of veal or fowl alternately with slices of onion and pickled pork upon skewers, as in the last recipe. Sprinkle a little turmeric over the meat, and fry it, with a thinly-sliced onion, in butter, until lightly browned. Mix a tablespoonful of curry-powder smoothly with a pint of gravy, and simmer it gently with two small onions, a clove of garlic, and an acid apple, imtil the vegetables are sufficiently tender to pass through a sieve. Put the gravy and the meat into a saucepan, season with salt and pepper, add a bay-leaf, and stew until the gravy is considerably reduced and very rich. Serve on a hot dish. Time, a few minutes to fry the meat ; an hour and a half to stew the gravy. Probable cost, 3s. Sufficient for three or four persons.
Kebobbed Curry (another way). — Sec Cuny, Kebobbed.
Kebobbed Meat, Cutcharee Sauce to Serve with {see Cfutcharee Sauce).
Kebobbed Mutton or Veal.— Take
two pounds of lean veal or mutton the third of an inch thick. Cut these into pieces about two inches square, and season them well with pepper, salt, and mixed spices. Slice two or three small onions or shallots very thinly, dip the moat into clarified butter, and put three or four pieces on a small skewer, with a little slice of onion or shallot between each. Fasten the skewers on a spit, and roast before a clear fire. Baste liberally, and serve the meat on a hot dish, with ric« boiled as for curry round it. If preferred, little pieces of pickled pork can be put . with' the veal. When this is done, the clarified butter may be dispensed with. Time,
three-quarters of an hour to roast. Probable cost, 2s. 4d. Sufficient for three or four persons.
Records on this page
KedgereeKebob