A RARE MENU. 325 



meat, and some wild-yak beef which were still to the fore 

 and in good order (as meat keeps for any time in Tibet), 

 some dried apricots from Skardo, 1 purchased at Leh, and a 

 solitary tin of preserved oysters I had by some chance 

 brought with me, we resolved to prepare a grand entertain- 

 ment to celebrate our re-meeting with Captain Basevi. I 

 here give our menu, to show what may occasionally be ac- 

 complished in the way of cuisine even in these desert wilds, 

 with the help of the cooking -pot and the broiler invented 

 by Captain Warren, E.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 

 Eoyal, would have found it rather difficult to provide even 

 without the disadvantage of having the kitchen-roof fall iu 

 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. 



1 The chief town of Baltistan or Little Tibet. 



