Kebobbed Mutton Recipe

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Instructions

This favorite Oriental dish can be prepared with our mutton in a manner far superior to any Kebob at Turkish or Egyptian tables.
Take a loin of mutton, joint it well at every bone, cut off all superfluous fat, particularly of the kidney, and remove the skin; prepare a well-proportioned and large seasoning of the following ingredients: Some bread crumbs, sweet herbs, nutmeg, pepper, and salt; brush the mutton chops over with yolk of egg, and sprinkle the above mixture thickly over them; then tie the chops together in their original order, run a slender spit through them, and roast in a hot oven, basting them well with butter and the drippings from the meat, and throwing more of the seasoning on them from time to time.
Serve with the gravy from the meat, and have ready besides a boat of gravy, to which has been added 2 tablespoons of catsup and a thickening of flour; let this gravy boil; skim and mix it with the gravy in the dish.
Remember that all dishes of mutton should be served as hot as possible.
Time, a quarter of an hour to a pound.
Sufficient for four or five persons.