Kabob, an India ragout

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (11)
For the kabob
For serving with kabob
Another way for kabob with pilaw
Instructions (13)
First method
  1. Take a slice from a tender piece of mutton, not sinewy, a slice of ginger, and a slice of onion.
  2. Put them on a silver skewer alternately.
  3. Lay them in a stewpan, in a little plain gravy.
  4. The ginger must be steeped over-night, that you may be able to cut it.
  5. Boil rice and split peas thoroughly together, coloured with a little turmeric.
  6. Serve them up separately or together.
Second method (for pilaw)
  1. Take a lean piece of mutton, and leave not a grain of fat or skin upon it.
  2. Pound it in a mortar as for forcemeat.
  3. Add half a clove of garlic and a spoonful or more of curry-powder, according to the size of the piece of meat, and the yolk of an egg.
  4. Mix all well together.
  5. Make it into small cakes.
  6. Fry it of a light brown.
  7. Put it round the pilaw.
Original Text
Kabob, an India ragout. This dish may be made of any meat, but mutton is the best. Take a slice from a tender piece, not sinewy, a slice of ginger, and a slice of onion, put them on a silver skewer alternately, and lay them in a stewpan, in a little plain gravy. This is the kabob. Take rice and split peas, twice as much rice as peas; boil them thoroughly together, coloured with a little turmeric, and serve them up separately or together. The ginger must be steeped over-night, that you may be able to cut it. Another way. To make the kabob which is usually served up with pilaw, take a lean piece of mutton, and leave not a grain of fat or skin upon it; pound it in a mortar as for forcemeat; add half a clove of garlic and a spoonful or more of curry-powder, according to the size of the piece of meat, and the yolk of an[124] egg. Mix all well together; make it into small cakes; fry it of a light brown, and put it round the pilaw.
Notes
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