Caucasian Shashlik

Name: Caucasian Shashlik
Ingredients: 2 pounds lamb leg meat (cut in cubes); green pepper, cut in squares; eggplant, cut in cubes; butter; salt and dry mustard; skewers; 2 tablespoons grated onion; 2 tablespoons grated carrot; 2 tablespoons grated celery; 6 black and white crushed peppercorns; 2 bayleaves

From A lady of good taste, 1954

Presented as published in 1954. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from A lady of good taste (1954) by Mary Katherine Reynolds Babcock, page 16. The excerpt below is the record exactly as published.

Caucasian Shashlik 2 pounds lamb leg meat (cut marinade: in cubes) 3/4 cup red wine green pepper, cut in squares 2 tablespoons tarragon eggplant, cut in cubes vinegar butter 4 cup vegetable oil salt and dry mustard 2 tablespoons olive oil skewers 2 tablespoons grated onion 2 tablespoons grated carrot 2 tablespoons grated celery 6 black and white crushed peppercorns 2 bayleaves

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