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Veal, Kebobbed

Cut some lean veal into thin slices about an inch and a half in diameter, and not more than a quarter of an inch thick, and season each one of these with pepper, salt, powdered mace, and a little turmeric. Fasten them, alternately with thin slices of onion and slices of pickled pork, upon small skewers. Fry them in butter till they are sufficiently cooked, or fasten the skewers to a spit, and roast the meat before a clear fire, basting liberally during the process; drain them, and serve on a hot dish garnished with fried parsley. It liked, after the veal is fried it may be stewed in good curry gravy flavoured with lemon-juice, and served with dry rice.