Indian Kabobs. — (1) Finely mince some cold mutton together with a very small quantity of fat and one or two onions, season to taste with salt and pepper, and work it into a stiff paste with flour and water. Poll the mixture round some wooden skewers, lay them on a baking-dish, and put in a slow oven. When the gravy has dripped out of the meat, take the rolls off the skewers, and lay them on a hot dish ; mix a small quantity of flour and butter with the gravy, stir it o-ver the fire until thickened and boiling, pour it over the Kabobs, garnish with sippets of toast or small croutons of bread browned in butter, and serve. (2) Cut 31b. of mutton, either from the loin or leg, into small pieces about liin. square, rub each piece well with finely-minced onion, salt, pepper, and a small quantity of ground cinnamon, and leave them in a cool larder for three or four hours. Squeeze out the juice from five or six tomatoes✪ Indian Kabobs into a basin ; fill some skewers with the pieces of meat, and roast in front of a clear fire, basting constantly with the tomato-juice, and turning as they brown. When quite cooked, place the skewers of meat on a folded napkin or an orna- mental dish-paper on a hot dish, garnish with fried parsley, and serve. If fresh tomatoes cannot be procured, tomato sauce may be used, mixing lj teacupfuls of the sauce with 3 teacupfuls of water. Persian Kabobs. —(1) Remove the bones from 21b. of beef, mutton, or veal, mark it into squares without cutting through, put it into a basin, and steep in a mixture of 2 table- spoonfuls of mustard-oil, 4 teaspoonfuls of ground onions, 1 teaspoonful each of ground chillies and turmeric, J tea- spoonful each of ground ginger and ground coriander-seeds, 5 teaspoonful of ground garlic, 1 i teaspoonfuls of salt, the juice of a lemon, and 1 breakfast-cupful of tyre or dhye✪ Persian Kabobs. The latter is made by warming milk without boiling, stirring in a small lump of butter, and keeping it covered in a warm place for eight or ten hours. Turn the meat frequently until nearly all the mixture is absorbed, then cut it into pieces about 2in. square, let them remain in the mixture for about an hour longer, turning often, place them on skewers, and roast or broil over a charcoal fire until done, basting with fat so as to obtain a good brown colour without burning. When done, remove the skewers, and serve as hot as possible. Chappatee or hand-bread, which is a thin flat cake, made with flour and wrater, without leaven, and baked on a griddle, is usually served with it. (2) Remove all the skin and sinews from 21b. of fat beef, chop it fine, pound it to a pulp in a mortar, put it into a basin, and mix in 1 teaspoonful of ground onion, £ teaspoonful each of ground peppercorns and hot spices, \ teaspoonful each of ground chillies and ginger, and 1 table-spoonful of tyre or dhye (milk warmed without boiling, a small piece of butter stirred in, and allowed to keep warm for eight or ten hours before being used). Stir all the ingredients well together, add salt to taste, and a well-beaten egg, form the mixture into balls, keeping them of equal size, flatten them, run them on skewers, rub them over with fat, wrap them up in plain- tain-leaves, and broil or roast over a charcoal fire until done. Remove the skewers, place the meat on a dish, and serve as for No. 1.

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Indian Kabobs. — (1) Finely mince some cold mutton together with a very small quantity of fat and one or two onions, season to taste with salt and pepper, and work it into a stiff paste with flour and water. Poll the mixture round some wooden skewers, lay them on a baking-dish, and put in a slow oven. When the gravy has dripped out of the meat, take the rolls off the skewers, and lay them on a hot dish ; mix a small quantity of flour and butter with the gravy, stir it o-ver the fire until thickened and boiling, pour it over the Kabobs, garnish with sippets of toast or small croutons of bread browned in butter, and serve. (2) Cut 31b. of mutton, either from the loin or leg, into small pieces about liin. square, rub each piece well with finely-minced onion, salt, pepper, and a small quantity of ground cinnamon, and leave them in a cool larder for three or four hours. Squeeze out the juice from five or six tomatoes into a basin ; fill some skewers with the pieces of meat, and roast in front of a clear fire, basting constantly with the tomato-juice, and turning as they brown. When quite cooked, place the skewers of meat on a folded napkin or an orna- mental dish-paper on a hot dish, garnish with fried parsley, and serve. If fresh tomatoes cannot be procured, tomato sauce may be used, mixing lj teacupfuls of the sauce with 3 teacupfuls of water. Persian Kabobs. —(1) Remove the bones from 21b. of beef, mutton, or veal, mark it into squares without cutting through, put it into a basin, and steep in a mixture of 2 table- spoonfuls of mustard-oil, 4 teaspoonfuls of ground onions, 1 teaspoonful each of ground chillies and turmeric, J tea- spoonful each of ground ginger and ground coriander-seeds, 5 teaspoonful of ground garlic, 1 i teaspoonfuls of salt, the juice of a lemon, and 1 breakfast-cupful of tyre or dhye. The latter is made by warming milk without boiling, stirring in a small lump of butter, and keeping it covered in a warm place for eight or ten hours. Turn the meat frequently until nearly all the mixture is absorbed, then cut it into pieces about 2in. square, let them remain in the mixture for about an hour longer, turning often, place them on skewers, and roast or broil over a charcoal fire until done, basting with fat so as to obtain a good brown colour without burning. When done, remove the skewers, and serve as hot as possible. Chappatee or hand-bread, which is a thin flat cake, made with flour and wrater, without leaven, and baked on a griddle, is usually served with it. (2) Remove all the skin and sinews from 21b. of fat beef, chop it fine, pound it to a pulp in a mortar, put it into a basin, and mix in 1 teaspoonful of ground onion, £ teaspoonful each of ground peppercorns and hot spices, \ teaspoonful each of ground chillies and ginger, and 1 table-spoonful of tyre or dhye (milk warmed without boiling, a small piece of butter stirred in, and allowed to keep warm for eight or ten hours before being used). Stir all the ingredients well together, add salt to taste, and a well-beaten egg, form the mixture into balls, keeping them of equal size, flatten them, run them on skewers, rub them over with fat, wrap them up in plain- tain-leaves, and broil or roast over a charcoal fire until done. Remove the skewers, place the meat on a dish, and serve as for No. 1.

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