No. 932 — Shashlik (Mutton Skewers)
English historical translation of Molokhovets recipe No. 932 from the 1901 Russian cookbook, retaining original methods and measures.
Cut 2–3 Russian pounds of mutton into slices from the rib section, fillet or flesh of the hindquarter, including some fat.
Pack tightly in a stoneware bowl, sprinkling with salt, pepper, chopped onion, optional garlic and parsley. Pour over a cooled marinade of vinegar boiled with an equal quantity of water and spices; leave for four hours.
Dry the mutton pieces in a napkin and thread onto a spit. Shortly before serving, roast in front of the fire, placing a copper dish underneath and basting as often as possible with the dripping juices.
Serve with loose cooked rice.
For a variation, thread the skewer alternately with slices of mutton, mutton fat and peeled, salted eggplant, or fresh peeled cucumber cut lengthwise, or slices of ham.