(3) Cut the meat from a loin of mutton in small squares, put them in an earthenware pan with an equal bulk of sheep’s- tail fat also cut in slices, sprinkle it over with salt and pepper to season, add some slices of onion and the juice of two or three lemons, and let it macerate for a few hours. Push a skewer through the slices of mutton, alternately with the slices of sheep’s-tail fat, bay-leaves, mint, and basil. Roast them in front of the fire until done, put them on a hot dish, and serve with a garnish of stewed celery. Kabob— continued. Turkish Kabobs.- — (1) Pare and core two or three apples, cutting them up so as to have slices of equal size ; serve two or three onions in the same way, then cut off eight pieces, about as thick as a penny and 2in. in diameter, from some streaky bacon, and an equal number of pieces from the lean part of a loin of veal or neck of mutton. Put the whole of these pieces — thirty-two in number — into a shallow dish, sprinkle with curry powder, ground ginger, and salt, and let them remain for a couple of hours. Now put them on one or two skewers, first meat, then onions, bacon, and apple, and so on, until all are used up. Cover with buttered paper, put them before the fire or in the oven, and bake for about an-hour-and-a-half. Put the Kabobs, with their skewers (which should be silver or electro-plated), on a dish, and serve with a border of rice, and if desired, a sauce- boatful of curry sauce or a little of it poured over the Kabobs. Care must be taken not to have the Kabobs too hot with the curry powder. (2) Cut off some small squares, about lin. thick, from a neck or loin of mutton, and rub them well with a mixture of chopped onions and tomatoes. Put the mutton and the mixture into a basin, and let them remain for two or three hours. Run a skewer through about four of these pieces of mutton, brown them in front of a clear fire, baste well with tomato-juice, and sprinkle with flour. When done, place them across one another on a dish, pour round the drippings mixed with a little rich gravy, and serve. KADGIORI. — See Kedgeree. KAIL. — See Kale. KALE.— This is known more commonly as Scotch Kale, or Kail. Either way of spelling is accepted, there being a strong inclination towards the mode adopted in the heading. The word itself is of Gaelic origin, and signifies, broadly, a cole, or undeveloped cabbage, it being a characteristic of the Kale ( Brassica oleracea fimbriata) that the leaves do not form a head. Kales are very hardy, and are well adapted for winter use, the better sorts forming an excellent vegetable. The leaves are curled, and form a kind of plumage on the stalk of the plant. There are several kinds of Kale worthy of cultivation, amongst the best being the Imperial Hearting, Dwarf Green Curled, Egyptian Kale, Purple Borecole, Melville’s Variegated Kale, Cottager’s Kale, Abergeldie Kale, and Ragged Jack. The Jersey Tree Cabbage, or Cow Kale, is of the same species, but not fit for human food. See Cabbages. It is usually cooked by plain boiling, but makes an excellent salad prepared as follows :

AI-modernized reading of the original text

(3) Cut the meat from a loin of mutton in small squares, put them in an earthenware pan with an equal bulk of sheep’stail fat also cut in slices, sprinkle it over with salt and pepper to season, add some slices of onion and the juice of two or three lemons, and let it macerate for a few hours. Push a skewer through the slices of mutton, alternately with the slices of sheep’s-tail fat, bay-leaves, mint, and basil. Roast them in front of the fire until done, put them on a hot dish, and serve with a garnish of stewed celery. Kabob— continued. Turkish Kabobs. — (1) Pare and core two or three apples, cutting them up so as to have slices of equal size ; serve two or three onions in the same way, then cut off eight pieces, about as thick as a penny and 2in. in diameter, from some streaky bacon, and an equal number of pieces from the lean part of a loin of veal or neck of mutton. Put the whole of these pieces — thirty-two in number — into a shallow dish, sprinkle with curry powder, ground ginger, and salt, and let them remain for a couple of hours. Now put them on one or two skewers, first meat, then onions, bacon, and apple, and so on, until all are used up. Cover with buttered paper, put them before the fire or in the oven, and bake for about an hour and a half. Put the Kabobs, with their skewers (which should be silver or electro-plated), on a dish, and serve with a border of rice, and if desired, a sauceboatful of curry sauce or a little of it poured over the Kabobs. Care must be taken not to have the Kabobs too hot with the curry powder. (2) Cut off some small squares, about lin. thick, from a neck or loin of mutton, and rub them well with a mixture of chopped onions and tomatoes. Put the mutton and the mixture into a basin, and let them remain for two or three hours. Run a skewer through about four of these pieces of mutton, brown them in front of a clear fire, baste well with tomato-juice, and sprinkle with flour. When done, place them across one another on a dish, pour round the drippings mixed with a little rich gravy, and serve. KADGIORI. — See Kedgeree. KAIL. — See Kale. KALE.— This is known more commonly as Scotch Kale, or Kail. Either way of spelling is accepted, there being a strong inclination towards the mode adopted in the heading. The word itself is of Gaelic origin, and signifies, broadly, a cole, or undeveloped cabbage, it being a characteristic of the Kale ( Brassica oleracea fimbriata) that the leaves do not form a head. Kales are very hardy, and are well adapted for winter use, the better sorts forming an excellent vegetable. The leaves are curled, and form a kind of plumage on the stalk of the plant. There are several kinds of Kale worthy of cultivation, amongst the best being the Imperial Hearting, Dwarf Green Curled, Egyptian Kale, Purple Borecole, Melville’s Variegated Kale, Cottager’s Kale, Abergeldie Kale, and Ragged Jack. The Jersey Tree Cabbage, or Cow Kale, is of the same species, but not fit for human food. See Cabbages. It is usually cooked by plain boiling, but makes an excellent salad prepared as follows :

The encyclopaedia of practical cookery