Kebabs of Veal Liver and Ham
|Calves liver||3⁄4 Pound (375 Grams)|
|Ham steak||3⁄4 Pound (375 Grams, Thick Cut)|
|Mushrooms||1 Pound (500 Grams, Medium Sized)|
|Green bell peppers||2 Medium|
|Cooked ribbon noodles||3⁄4 Pound (375 Grams)|
|Butter||5 Tablespoon, melted|
Cut veal liver and ham into cubes.
Seed bell peppers and cut into chunks.
Remove stems from mushrooms and set aside.
Slice 1/4 of the mushroom caps and set aside with the stems.
Using metal skewers, thread liver, ham, mushroom caps and bell peppers, alternately.
Brush well with butter, place over hot coals and cook for 20-25 minutes, turning and basting with butter, until liver is tender.
Meanwhile, add 2 tablespoons of butter to a heavy based pan with mushroom stems and sliced caps and cook, stirring, over hot coals for 3-4 minutes.
Fold in noodles, stir and heat, cover and draw to the side of the fire to keep warm.