VEAL Kebobbed, (or Kibaubed.)
Cut into small thin slices some lean veal from the loin, chump end, or fillet. Trim them into a round or circular form. Season them with pepper, salt, and turmeric or curry powder. If onions are liked, slice some large ones, and lay them on the pieces of veal. Cover them with slices of ham, cut round like the veal, but a little smaller. Roll up the slices, (the ham inside,) and tie them on skewers. Then roast or bake them. When done, take them off the skewers, and send them to table in the gravy that has fallen from them. This is a Turkish dish, and is much liked.