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Kabobs

A historical recipe from The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett.

A historical recipe

The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken, by Philip E. Muskett. Project Gutenberg eBook #4219.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett. Digitised by Project Gutenberg, eBook #4219 (https://www.gutenberg.org/ebooks/4219). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Australia. Associated with Australia by the book is about Australian cookery (Cooking, Australian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. 1 1/2 lbs.
  2. of Steak--4d.
  3. 1 dessertspoonful Curry Powder 1 dessertspoonful Worcester Sauce 1 dessertspoonful Vinegar--1 1/2d.
  4. 1/2 pint Stock 1 tablespoonful Flour 1 tablespoonful Chutney 1/4 lb.
  5. Rice Salt--2d.
  6. Slice up the steak into pieces about three inches long and two broad.
  7. Mix the curry powder, sauce, vinegar, flour and chutney together and spread this over the steak;
  8. roll up and thread a small wooden skewers.
  9. 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;
  10. lay them in a saucepan, pour over the stock, bring to the boil and simmer one hour and a half.
  11. 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.
  12. Put a pinch of saffron in some fresh water, season with salt, and finish cooking in this.
  13. Strain off and dry in the saucepan.
  14. Pile this on a dish and lay the kabobs over it;
  15. boil up the gravy, season and flavour, and strain round the dish.