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Kabobs, Curried

Cut up some beef, mutton, or veal, into small pieces the size of a shilling and about a quarter of an inch thick. Cut an equal number of pieces of green ginger and of onions of as nearly as possible the same size. Put them on skewers, alternating a piece of meat, a slice of onion, and a slice of ginger. Prepare a curry sauce (see CURRY SAUCE), and cook the kabobs in it. Serve with boiled rice in a separate dish.