JUNK.— The name applied by sailors to salted beef.
Probably a corruption of Chunk.
JUNKET. — See Devonshire Junket.
JUS. — A French term applied to gravy of meat,
and meat when served with its own gravy is said to be
served au jus. Jus lie is thickened gravy.
KABOB.— As in the case of other Hindustani words
converted into English, the spelling of this one is
entirely at the mercy of the individual. Hence we find
Cabob, Kebob, Kebab, Kibab, Kepap, and other varieties,
the word signifying the same as the original Kabab, a
roast, with sundry modifications. The modern accepta-
tion of the term is a piece of meat i-oasted on a skewer
or small spit, whereas the original Kabab was a leg of
mutton and sometimes a whole sheep, boned, and
stuffed with sweet herbs and herrings. The following
receipts have been collected from several sources, and
may be considered sufficiently representative of the
various modes of preparation, including Turkish and
Persian. In curry they are highly appreciated by Anglo-
Indians. See Aiguillettes and Atteeeaux.
Curried Nabobs. — (1) For this any cold cooked or raw meat
can be used; it should be cut up into pieces about lin. in
diameter, and placed on skewers alternately with onion and
green ginger, also cut up small, and when all are ready, put
the meat, skewers and all, into a saucepan with sufficient
curry sauce to moisten✪ Curried Nabobs, and cook gently until done. Turn
them out on to a dish, and serve with hot boiled rice.
(2) Cut 21b. of lean mutton into lin. squares ; peel and
slice a few onions ; arrange the meat and onions alternately
on skewers, with a thin slice of preserved g-inger next to
each slice of meat, and a few thin slices of apples here and
there. Put about 3oz. of butter in a flat stewpan, warm it,
then stir in 1 table-spoonful of finely-chopped onion, 1 tea-
spoonful of chopped garlic, and 1 or 2 table-spoonfuls
Fig. 995. Curried Kabobs.
according to strength, of curry powder. Season to taste
with salt, and fry until brown ; then put in the skewers of
meat, and when brown put in J teacupful of curd, and a
small quantity of water. Move the stewpan to the side of
the fire, and keep the contents simmering for three-quarters
of an hour, or until the meat is tender. When cooked, put
the skewers of meat on a hot dish (see Fig. 995), and serve
them with a separate dish of plain boiled rice.
For details respecting Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heads.
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
793
Kabob — continued.
Hunter’s Kabob. — Procure a wliole lamb or sheep already
cleaned, rub it over with onion-juice, season with salt and
pepper✪ Hunter’s Kabob, and wrap it up in sheets of paper. Prepare a large
wood or charcoal fire, fix a pole across on two stakes fixed
in the ground, a few feet from the fire, put the lamb on it,
place a pan underneath to catch the dripping, turn it gently,
and baste with the gravy, using a bundle of feathers. When
half cooked, take the paper off the lamb, and turn it quickly
till browned all over. When cooked, take the lamb off the
pole, put it on a hot dish, dust it with powdered cinnamon,
pepper, and salt, and serve quickly.
Page 175 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
JUNK.— The name applied by sailors to salted beef. Probably a corruption of Chunk.
JUNKET. — See Devonshire Junket.
JUS. — A French term applied to gravy of meat, and meat when served with its own gravy is said to be served au jus. Jus lie is thickened gravy.
KABOB.— As in the case of other Hindustani words converted into English, the spelling of this one is entirely at the mercy of the individual. Hence we find Cabob, Kebob, Kebab, Kibab, Kepap, and other varieties, the word signifying the same as the original Kabab, a roast, with sundry modifications. The modern acceptation of the term is a piece of meat i-oasted on a skewer or small spit, whereas the original Kabab was a leg of mutton and sometimes a whole sheep, boned, and stuffed with sweet herbs and herrings. The following receipts have been collected from several sources, and may be considered sufficiently representative of the various modes of preparation, including Turkish and Persian. In curry they are highly appreciated by Anglo- Indians. See Aiguillettes and Atteeeaux.
Curried Kabobs. — (1) For this any cold cooked or raw meat can be used; it should be cut up into pieces about lin. in diameter, and placed on skewers alternately with onion and green ginger, also cut up small, and when all are ready, put the meat, skewers and all, into a saucepan with sufficient curry sauce to moisten, and cook gently until done. Turn them out on to a dish, and serve with hot boiled rice.
(2) Cut 21b. of lean mutton into lin. squares ; peel and slice a few onions ; arrange the meat and onions alternately on skewers, with a thin slice of preserved g-inger next to each slice of meat, and a few thin slices of apples here and there. Put about 3oz. of butter in a flat stewpan, warm it, then stir in 1 table-spoonful of finely-chopped onion, 1 teaspoonful of chopped garlic, and 1 or 2 table-spoonfuls
Fig. 995. Curried Kabobs.
according to strength, of curry powder. Season to taste with salt, and fry until brown ; then put in the skewers of meat, and when brown put in J teacupful of curd, and a small quantity of water. Move the stewpan to the side of the fire, and keep the contents simmering for three-quarters of an hour, or until the meat is tender. When cooked, put the skewers of meat on a hot dish (see Fig. 995), and serve them with a separate dish of plain boiled rice.
For details respecting Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heads.
Kabob — continued.
Hunter’s Kabob. — Procure a whole lamb or sheep already cleaned, rub it over with onion-juice, season with salt and pepper, and wrap it up in sheets of paper. Prepare a large wood or charcoal fire, fix a pole across on two stakes fixed in the ground, a few feet from the fire, put the lamb on it, place a pan underneath to catch the dripping, turn it gently, and baste with the gravy, using a bundle of feathers. When half cooked, take the paper off the lamb, and turn it quickly till browned all over. When cooked, take the lamb off the pole, put it on a hot dish, dust it with powdered cinnamon, pepper, and salt, and serve quickly.
Records on this page
Curried NabobsHunter’s Kabob