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, K.K, 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 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. 



1 The chief town of Baltiatan or Little Tibet. 



