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Veal, Kebobbed
From Cassell's dictionary of cookery, 1892
Serves 4
Optional: stew in curry gravy with lemon-juice and serve with rice.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2140. The excerpt below is the record exactly as published.
Veal, Kebobbed. — Cut some lean veal into thin slices about an inch and a half in diameter, and not more than a quarter of an inch thick, and season each one of these with pepper, salt, powdered mace, and a little tur- meric. Fasten them alternately with thin slices of onion and slices of pickled pork upon small skewers. Fry them in butter
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