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Classic
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page 101
BROILED MEATS
Broiled meat or fowls are in great favor in the Orient, and are done generally
on wooden or iron spits, in front of or over a charcoal fire. Chops, however,
are broiled only with the aid of gridirons.
Kebabs, or broils, being daily used, not because of their common character, but
for their much-loved and nutritious qualities, special fire-places and other
arrangements are in vogue everywhere in the Orient, either in public cafes or
private homes.
Broiling in the Orient is generally done over charcoal or wood fire, but coal or
gas fire may be used as a substitute if charcoal is wanting.
1. BROILED RABBIT. Sheep or Lamb, Whole.
ADA TAVSHAN SHISH-KEBAB. KOYOUN, KOUZOU.
Ingredients:
Rabbit .................................................. 1, skinned.
Butter .......................... in quantity required to cover with.
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