Home › The Principles of Cookery › Kabobs, Mutton

Kabobs, Mutton

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 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. Sufficient for five or six persons.