Eabobs

Ingredients

• 1 lb. of Steak
• 1 dessertspoonful Curry Powder
• 1 dessertspoonful Worcester Sauce
• 1 dessertspoonful Vinegar
• 1 pint Stock
• 1 tablespoonful Flour
• 1 tablespoonful Chutney
• 1 lb. Kico
• Salt

Method

1. 1

   Slice the steak into pieces about three inches long and two broad.

2. 2

   Mix the curry powder, sauce, vinegar, flour, and chutney together and spread this over the steak; roll up and thread on small wooden skewers.

3. 3

   Lay them in a saucepan, pour over the stock, bring to the boil and simmer for one hour and a half.

4. 4

   Wash the rice in cold water and let it soak for half an hour, then boil for three minutes and strain.

5. 5

   Cook in water with a pinch of saffron and season with salt.

6. 6

   Pile the rice on a dish and lay the kabobs over it; boil up the gravy, season and strain around the dish.

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 199. The excerpt below is the record exactly as published.

EABOBS. li lbs. of Steak Ad. 1 dessertspoonful Curry Powder 1 dessertspoonful Worcester Sauce . >• \kd, 1 dessertspoonful Vinegar \ pint Stock 1 tablespoonful Flour 1 tablespoonful Chutney . . .\-'ld. i lb. Kico . Salt

Cook this with the app: pantry check, scaling, and the assistant.