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Cabob

Meats

'Cabob' is used as a synonym for 'Kebab', in the sense of 'skewered meat' at least since J. Fryer's 'New Account of India and Persia' of 1698 ("Cabob is Rostmeat on Skewers, cut in little round pieces no bigger than a Sixpence, and Ginger and Garlick put between each." (OED)), similar to the more English 'Skuetts'.

Thomas Wright's 'Dictionary of obsolete and provincial English' (Wright 1857) gives; "Cabob: Leg of mutton stuffed with white herrings and sweet herbs"

The practice of cooking mutton with fish is well-known, see Lamb With Anchovies




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