392 M E M O I R S e/^//6.? 
calves of their legs, and with the foles of their feet upon the* 
ground- but the number of difhes, is in proportion to the 
guefts 5 they fometimes ufe this difli at breakfafl, as well as at 
dinner and (upper, but commonly at the two laft meals ^ they 
cover it with fomcthing made on purpofe in ihape of an E, 
and It will keep hot for two hours: At a grand entertainment, 
they roaft a whole fheep, fometimes a half, or a quarter, 
upon a wooden fpit, or Ibme fuch contrivances ; they do not 
keep continually turning it, as we do, but fuiTer one fide to 
roait flowly before they turn the other 5 the fire is commonly 
of wood burnt to a clear coal, and made in fuch a manner that 
the heat afcends to the meat 5 they bafte it with oil, incorpo- 
rated with a little fait and watery they let it thoroughly roaft, 
and then they fay "Bifmiillah^ in the name of Godj and after 
they have walhed the right hand, they pull the meat to pieces, 
and fall to- eating 5 it is to be obferved, that in eating they only 
ufe the right hand, and one holds the meat whilft the other 
pulls it afunder, diftributing the pieces to the reft, as they are 
feparated ; they feldom ufe a knife, and a fork is a rare thing 
amongft them 5 they are dexterous at this way of carving, and 
never flinch at the warmth of the meat, for that would look 
mean, and might occafion another more bold to take the office 
upon him j when they have done, they lick their fingers, and 
as often as they have a hot difh, they wafh their hands afrefh 5 
then they have Alfdoujb or Vermizzelli with fome meat upon 
it, ftewed meat well fpiced, and favory broth ^ and after they 
have eat the meat, they dip their bread in the fauce or broth, 
and eat it^ they are cleanly in their cookery, and if they find 
a hair, it is a capital crime, but not fo, as to a fly, becaufe it 
has wings, and may get in after the meat paffes from the 
cook's management: If the meat is well and high feafoned, 
they do not reckon that a great fault : Cubbob is fmall pieces of 
mutton, wrapped in the cavvl of a fiieep ; fome make good 
Cubbob of the liver, lights and heart, they pepper and fait 
them, and put Iweet herbs and fafFron to them, then they 
roaft them, and when they difh them up, they fqueeze an 
orange or two on them: Thus they commonly ufe in their 
ftewed meats lemon and orange for fifh or roaft-meat: Elmo- 
rofia is pieces of beef, cow or camel, ftewed with butter, ho- 
ney and watery fome mix Rob of wine therein, they add faf- 
fron, garlic or onions with a little filt to it, and when it is 
enough, they ferve it up- they efteem this a delicious difh, 
which they moftly ufe in winter, and fay that it is good againft 
colds, 
