A KARE MENU. 253 



iiKiy occasionally be acconiplislied in the way of cuisine 

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

 pot and the broiler invented by Captain Warren, RN., 

 \vliicli 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, witli 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 

 Koyal, 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, w^e on ours in pursuit 

 of the ferm iiaturce. 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 



