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Mutton, Kabobbed

This favourite Oriental dish can be prepared with our English mutton in a manner far superior to any Kabob at Turkish or Egyptian tables. Take a loin of mutton, joint it well at every bone, cut off all superfluous fat, particularly of the kidney, and remove the skin; prepare a well-proportioned and large seasoning of the following ingredients:--Some bread-crumbs, sweet herbs, nutmeg, pepper, and salt. Brush the mutton chops over with yolk of egg, and sprinkle the above mixture thickly over them; then tie the chops together in their original order, run a slender spit through them, and roast before a quick fire, basting them well with butter and the drippings from the meat, and throwing more of the seasoning on them from time to time. Serve with the gravy from the meat, and have ready besides a boat of gravy, to which has been added two table-spoonfuls of ketchup and a thickening of flour; let this gravy boil; then skim and mix it with that in the dish. Remember that all dishes of mutton should be served as hot as possible. Time, a quarter of an hour to a pound. Probable cost, 10 1/2d. per pound. Sufficient for four or five persons.