VOL. XXI.] PHILOSOPHICAL TRANSACTIONS! 40Q 



they disjoint, and let stew in water and oil, or butter, if they are not fat enough 

 of themselves. When they are almost enough, they beat a couple of eggs, mix 

 them with the liquor, with juice of lemon or vinegar, which they usually have 

 very good, and serve it up. They have more baked and roast, and another dish 

 of stewed meat, which for its goodness would be esteemed among us : they 

 take a leg of mutton, and cut off the fleshy part, leaving out the skin and sinews. 

 This flesh they mince very fine ; they also mince some suet, parsley, thyme, 

 mint, &c. They then take pepper, salt, and saffron, beaten together, and some 

 nutmeg ; all these they add to the rest, with about half a handful of rice ; they 

 cut an onion of the best sort half through, and take off the first lay as not so 

 fit for use, unless it be thick ; this lay they fill with forced meat, then the next, 

 and so on, which makes them look like so many onions ; some they put up in 

 vine-leaves : while this is doing, the bones and residue of the leg of mutton, 

 being in moderate pieces, are stewing, with as much water as will just cover 

 them ; then they put on their forced meat balls over the meat, and a green 

 bunch of grapes upon them, cover it, and let it boil till thoroughly enough. 

 This I think is one of their best dishes, which they often use in Fez and other 

 cities. Pillowe, or piloe, is a dish very well known, made with rice boiled, with 

 a good hen, mutton, and spice, the flesh and fowl being put on the rice in a 

 dish, as cuscusoo, and so served up. 



Their drink is plain water or milk, and sometimes rob of w'ne mixed with 

 water. This they say is remedy against cold likewise, and pretend to 

 take it medicinally ; though rob of grapes is allowed by their law. Under 

 this pretext, many Fez merchants to make rob, or vinegar, press all the 

 grapes in their vineyards, put it up in great jars under ground, and keep it 

 long, so that it proves excellent wine. When a number of them, with 

 every one his mistress, appoint to be merry, they retire to their vineyard or 

 garden, where they have music, and all or most of the above dishes, and there 

 sit and carouse over a great earthen bowl full of wine, of about 4 or 5 gallons, 

 drinking round out of a cup holding nearly a pint ; and they seldom part till they 

 have made an end of the whole jar, though rarely less than a week's time. Such 

 as are known to drink wine, or make water standing, their testimony is not 

 valid in law. 



The hedgehog is a princely dish among them, and they are very nice in 

 dressing it. The Moors do not care to kill lamb, veal, nor kid, saying it is a 

 pity to part the suckling from its dam. They eat with their boiled meat many 

 times carrots, turnips of two or three sorts, cabbage, beans and peas, &c. of 

 which they have plenty, and very good. I have eat of porcupine stewed, which 



VOL. IV. 3 G - ^ . 



