This section is from the book "The Memorandum Cookery Book", by Countess Morphy. Also available from Amazon: The Memorandum Cookery Book.
This is a very tasty dish, and can be served as a light meat dish for lunch, and is quite palatable for breakfast, if the high seasoning of curry is omitted.
Either small cutlets, or the lean part of neck of lamb, 1 or 2 large onions, 2 large apples, a few rashers of streaky bacon, curry powder, salt.
If cutlets are used, choose them very small. Use the lean part only, removing the bone and the fat. Flatten out slightly. Cut the onion into thin slices, also the apples, which should be peeled and cored. Cut the bacon exactly the same size as the meat. The meat and bacon should be about 2 inches in diameter. Lay all the pieces out on a dish and sprinkle them with curry powder and salt and let them stand for about 1 hour. Then put them on a skewer in the following order: meat, onion, bacon and apple and repeat this till the skewer is almost completely covered. Now wrap the skewers in buttered or oiled paper and cook them in a moderate oven till done. Serve on the skewers.