Another Way Recipe

To make the kabob which is usually served up with pilaw, take a lean

piece of mutton, and leave not a grain of fat or skin upon it; pound it

in a mortar as for forcemeat; add half a clove of garlic and a spoonful

or more of curry-powder, according to the size of the piece of meat, and

the yolk of an egg. Mix all well together; make it into small cakes;

fry it of a light brown, and put it round the pilaw.

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