Kavkaski Shasslik

• 2 or 3 lbs. of loin or leg of mutton, onions, vinegar, salt and pepper.

Carve the meat into slices, the fat as well, put in an earthenware vessel, sprinkle freely with salt, chopped onion, a little pepper, and cover with vinegar and water in equal proportions. Let this stand for 4 hours. The pieces of meat should be well drained, dried and roasted on a spit, but as this is not usually possible, the best method is to grill them. The dish is accompan