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Classic
Cook Books
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page 116
Method:
This Kebab is made of any kind of meat, that may be broiled in any desired
style--either on spit or gridiron. However, before starting to broil the meat,
it should lay in a mixture made of the juice of garlic, curry, salt and pepper
for several hours. Thus when the broiling is ready, take a good-sized vessel and
in it place a gridiron-like stand with a level a few inches higher than the
bottom of the vessel. Upon this stand place the broiled meat, and pour in the
broth, one or two cupfuls, as may be needed, and the wine. Then cover the
vessel, seal and leave it boil on slow fire for nearly an hour. While this is
being done, toast the bread and arrange the slices in one large plate ready to
be soaked with one-half of the gravy in the vessel. To the other half add the
beaten eggs, blending it well, away from the fire, to prevent coagulation. Pour
this also over the toasted bread slices, and upon these finally arrange the
broiled meat.
This remarkable Kebab should be served when it is quite warm; therefore, it is
advisable to keep the plate holding the toast, etc., in a hot oven during the
process of its making.
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Classic
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