Kabobs

Ingredients

• Half a pound of cold veal
• the same of lean ham
• three apples
• three onions
• a teacupful of bouillon
• a walnut of butter

Method

1. 1

   Cut meat and vegetables into rounds, skewer them in order.

2. 2

   Sprinkle with pepper, salt, and curry powder.

3. 3

   In a Chafing Dish, simmer with bouillon and butter for twenty minutes, then thicken gravy with flour.

As published

This recipe was extracted from The cult of the chafing dish (1904) by Frank Schloesser, page 27. The excerpt below is the record exactly as published.

Kabobs. Kabobs have probably come to us from India, via the Cape. This is an old Capetown- Malay recipe which is thoroughly reliable. Half a pound of cold veal ; the same of lean ham, both cut into slices a quarter of an inch thick ; three apples, and three onions. Cut the meat and the vegetables into rounds with a knife or cutter, about the size of a crown piece. Skewer them up on wooden (or, if you are a de Beers shareholder, on silver) skewers, in the following order : ( i ) a round of veal ; (2) a round of apple ; (3) a round of ham ; (4) a round of onion. Sprinkle them with pepper, salt and curry-powder. Put them in the Chafing Dish with a teacupful of bouillon and a walnut of butter

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