Harper's cook book encyclopædia

Kabob. — 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 kabobs, 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, grated, a dessert - spoonful of powdered mixed herbs, a tablespoonful of salt, a teaspoonful 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 flavored, ready to pour over the mutton before sending it to table. Time, an hour and a half to roast. Kabobs are frequently curried, or are served with a curry sauce. Ketchups. See Pickles. Kidneys. — The following recipes for cooking kidneys will be found under their respective headings as indicated : Kidney, Beef. Omelet. .. Mutton. .. Pie. .. with Mushrooms. Kisses. Koumiss. — Champagne bottles and fine corks are necessary. Fill a bottle three-quarters full of milk ; add a table-spoonful of fresh brewer’s (beer) yeast and a table - spoonful of sugar syrup. Shake thoroughly, then fill up the bottle with milk and shake again. The corks, which should have soaked in hot water on a stove for at least an hour, are driven in with a heavy mallet, and are then to be tied down securely. Stand them upright in a cool, dark place, say on the floor of the cellar. After two or two and a half days lay the bottles on their sides until required for use. If brewer's yeast cannot be got, take one fifth of a cake of compressed yeast (dissolved) to each quart of milk. Koumiss contains the full nutriment of milk and the stimulating qualities of wines and liquors without their ill effects. It is agreeable and refreshing in taste, and highly digestible and nutritive in character. Kromeskies are croquettes cooked in the Russian manner : Mince the remains of any cold meat, fish, poultry, or shell-fish, as for croquettes ; season and shape them, as usual. Instead of dipping them in egg, and afterwards in bread - crumbs, cut some slices of cold, fat bacon (boiled) as thin as possible ; wrap up the croquettes in these, dip each one in a little frying batter, fry them in hot, clarified fat, and, when brown and crisp, arrange on a hot dish ; garnish with fried parsley and serve immediately. Kromeskies may be made according to any of the recipes given for croquettes, and should be cooked as above. See Beef. See Eggs. See Mutton. See Veal. See Cakes. Lady Cake. See Cakes. Fingers. Sutherlands. Lamb. For various recipes see Mutton. Lapland Cakes. See Bread.