An Oriental dish. Cut in small squares a shoulder or a leg of lamb, put these on a silver or a wooden skewer with one thin piece of streaky bacon between each square of lamb, and half a bay leaf between each two. Grill these, well seasoned, over charcoal or under the gas. Serve with it a dish of dry rice, seasoned with salt and pepper, and to which you add just a few green peas, previously cooked. The rice should be cooked in stock, not in water, but served very dry.