A RARE MENU. 



may occasionally be accomplished in the way of cuisine 

 even in these desert wilds, with the help of the cooking- 

 pot and the broiler invented by Captain Warren, K.N., 

 which I would recommend as an essential part of a 

 Tibetan sportsman's kit. 



MENU. 



Tibetan hare-soup. 



Broiled Tibetan trout. 



Beef-steak of wild yak and oyster sauce. 



Broiled fowl 

 (subscribed by our guest) 

 and wild yak's tongue. 



Green peas 

 (canned, subscribed by our guest). 



Curry of Tibetan antelope, and rice. 



Skardo apricots, stewed, with yak's-milk sauce. 



Cheese. Preserved butter. 



Soda cakes. 

 Whisky-toddy. 



Altogether a rare repast, such as even that world-known 

 restaurant, Les Trois Freres de Provence, in the Palais 

 Royal, would have found it rather difficult to provide 

 even without the disadvantage of having the kitchen-roof 

 fall in during its preparation, as happened in this case, 

 when the servants' little tent, in which our feast was being 

 cooked, was blown down by a hurricane of wind and rain. 



Here we parted from Captain Basevi he proceeding on 

 his way in search of scientific lore, we on ours in pursuit 

 of the ferw naturae. How little did the dear good fellow 

 think, as, in excellent health and spirits, he cheerily bade 

 us " Good-bye," that we were the last of his fellow-country- 

 men whose hands he would ever grasp ! Sad indeed was 



