Souvlakia (1944)

[Robert S. Wachal]

The most common form of sou lakia in Athens and environs is just the lamb
meat and no veggies.


At 07:44 PM 3/3/01 EST, you wrote:
>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.)
>
>