Kebob

Ingredients

• four pounds of mutton
• half a pint of fine bread-crumbs
• a small nutmeg, grated
• a dessert-spoonful of powdered mixed herbs
• a tablespoonful of salt
• a teaspoonful of pepper
• a small pinch of cayenne
• the yolks of three eggs

Method

1. 1

   Cut mutton into steaks, mix bread-crumbs with nutmeg, herbs, salt, pepper, and cayenne.

2. 2

   Dip chops in beaten yolks, then in bread-crumbs twice.

3. 3

   Skewer and roast before a clear fire, basting with dripping and pan contents.

4. 4

   Serve with thickened brown gravy.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 778. The excerpt below is the record exactly as published.

Kebob. — This is an Indian dish, and is usually made of mutton, veal, or fowl. Its peculiarity is that it is cut into pieces, seasoned rather highly, then fastened together with skewers, and thus both cooked and served. For mutton kebobs, take either the loin or the best end of the neck. Remove the skin and fat, and cut the meat into steaks. Mix half a pint of fine bread-crumbs with a small nutmeg, gi'ated, a dessert-spoonful of powdered mixed herbs, a table- spoonful of salt, a tea- spoonful of pepper, and a small pinch of cayenne. Beat the yolks of three eggs

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