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KABOBS

(Fish.) - (The Art Of Living In Australia)







1 1/2 lbs. of Steak--4d.

1 dessertspoonful Curry Powder

1 dessertspoonful Worcester Sauce

1 dessertspoonful Vinegar--1 1/2d.

1/2 pint Stock

1 tablespoonful Flour

1 tablespoonful Chutney

1/4 lb. Rice

Salt--2d.

Total Cost--71/2 d.

Time--One Hour and a Half

Slice up the steak into pieces about three inches long and two broad.
Mix the curry powder, sauce, vinegar, flour and chutney together and
spread this over the steak; roll up and thread a small wooden skewers.
These skewers should be made from a very small splint of wood, just
large enough to hold one or at most two of the rolls; lay them in a
saucepan, pour over the stock, bring to the boil and simmer one hour
and a half. While they are cooking, well wash the rice in cold water
and let it soak for half an hour, throw it into boiling water for three
minutes and strain off. Put a pinch of saffron in some fresh water,
season with salt, and finish cooking in this. Strain off and dry in the
saucepan. Pile this on a dish and lay the kabobs over it; boil up the
gravy, season and flavour, and strain round the dish.

Other Recipes


Kabobs

This is a very popular dish among the Mohammedans. Kabobs are usually

cooked by the roadside and served piping hot to pedestrians. They are

also cooked on the platform of railway stations and handed out to

passengers on the train. Season a pound of minced meat with pepper and

salt or any desired spices. Mix with a little flour to hold together.

Make in the form of sausages by pressing around iron pins. Roast over a

hot fire. These are delicious cooked at picnics. One can easily purchase

the iron pins or have them made. They are usually about a foot long and

a quarter of an inch thick. If the meat is fat they easily slip from the

pins; if it is lean, it is best to grease the pins first.









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