EECEIPT FOR KABOBS. 255 



The latter I have found on such occasions 

 to be the best mode of cooking fresh-killed 

 meat ; the mode of preparing them is as 

 follows : — 



Pirst catch a fat deer, then cut a number of 

 wooden skewers, and thread upon these alter- 

 nately pieces of meat, fat, and heart, each cut 

 to about the size and thickness of a dollar ; 

 broil upon the glowing embers, season with 

 wood-ashes in the absence of salt and pepper, 

 and bite them oflF while smoking hot. If you 

 are hungry, you fancy this the most delicious 

 thing you ever tasted. Eor my knowledge of 

 this most interesting plat I was indebted to a 

 one-eyed Arab cook, yclept Hadji Mohammed, 



whom Sir P S and myself had on an 



expedition in Egypt and Palestine some years 

 ago. I have also seen kabobs retailed to the 

 faithful by itinerant cooks in the streets of 

 Constantinople. 



After supper we erected a screen to wind- 

 ward ©f the fire by hanging the boat's sail 

 upon the harpoon shafts ; and then, lighting 

 our pipes, we lay down to sleep on the beach, 

 "Plenus Bacchi*, pinguisque ferinse;" like 



* For " Bacchi," read " backy," and the quotation will be 

 more applicable. 



