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Kabob An India Ragout

(Meats And Vegetables.) - (The Lady's Own Cookery Book)

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.

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