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Classic
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page 122
two hours. When ready, arrange the meat pieces on wooden or iron skewers and
broil over a moderate fire. While this is being done cut the eggplant into
one-half-inch-thick slices and fry in the butter in a frying pan. When through
frying the eggplant, lay the pieces in a large flat plate. To the fat add the
broiled meat, also 2 to 3 tablespoonfuls of plain water. Bring this to the boil
and pour over the fried eggplant. Serve hot.
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