KUBÁB CURRIES.
Old Indian cookery books give a number of recipes for
Kubáb curries for the most part of Mahomedan origin and
requiring condiments and ingredients which were perhaps
appreciated by our forefathers who adopted an almost Oriental
method of life. The best kubáb for us, perhaps, is one made of
tender uncooked mutton or veal, and treated as follows :—
Cut a pound of lean uncooked mutton into thickish pieces,
about an inch square and half an inch thick; cut out of a thick