Souvlakia (1944)

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SECRETS OF GREEK COOKING
By Kathleen Precope
London, 1944
THE NEW EUROPE PUBLISHING COMPANY LTD.
29, Great James Street

Pg. 13:
23.  SOUVLAKIA (Meat on Skewers).
1 lb. leg of lamb.
2 onions.
2 tomatoes.
1/4 lb. mushrooms
Thyme, salt and pepper.
   Cut the lamb into small pieces, salt and pepper it.  Cut the onions and tomatoes into rounds, peel the mushrooms.  Take some clean skewers.  Put the pieces of meat on to the skewer.  Firstly a piece of meat, then a slice of onion and tomato and a piece of mushroom, then again a piece of meat, and so on, until the skewer is full.  Sprinkle well with thyme.  Place skewers under the grill.  Cook well and serve with pilaff.

(OED has 1958 for Souvlaki(a).  This book says that this recipe costs 3s 4d--ed.)

Pg. 22:
   _SALADS_
44. KOLOKITHAKI SALATA (Marrow Salad)...
45. KOUNOUPITHI SALATA (Cauliflower Salad)...
46. RATHIKIA SALATA (Dandelion Salad)...
47. FASSOLIA SALATA (Bean Salad)...

   (NO Greek Salad!  Not one of these salads has feta cheese--ed.)