Chap.IK. Grand Seignor's Seraglio. 27 



Mutton, may be computed the quantity of Pullets, Chickens, and young Pidgeons, the 

 number whereof is limited, according to the Seafons \ as alfo what may be confum'd 

 in Rice, and Butter, for the Pilau, which is accounted the heft dilli in Turkey, and all 

 over the Earn* Thofe Nations, who are lovers of Temperance, and do not much fin- 

 ely the fatisfaclien of the palate, feldom have any other difli : and that not being con- 

 temptible , fome haply will give me thanks , for communicating the ordering of 

 it. 



Tbe 3fafc and generally all the Inhabitants of the Eaftern parts, make the Pilau, The nay f<*~ 

 after this manner. According to the quality of the perfons who are to be entertain'd, dtring tht?\- 

 and the quantity which is to be made of it, you take either a piece of Mutton alone or * au - 

 together with that fome Pullets or Pidgeons, which are to be boyl'd in a pot, till they 

 are half done, or fomewhat more. When you think them Co far boyl'd, then pour 

 out both meat and broath into a Bafin, and the Pot being walh'd, put it on the 

 fire again with Butter in it, which they furfer to melt, till fuch time as it is very hot. 

 Then they chop the meat, which had been but half-boyl'd into little pieces, the Pul- 

 lets into quarters, and the Pidgeons into halves, and fo they caft it into the Butter 

 they fricafs it, till it be of a very brown colour. The Puce being well walh'd, they' 

 put fome into the Pot over the meat, as much as they think fitting, and the broath 

 which had been pour'd into the Bafin, they alfo put it into the Pot, Ladlc-ful after La- 

 dle-ful, over the Rice, till fuch time as it Hands two fingers breadth above it. Then 

 is the Pot immediately eover'd, there is a clear fire made under it, and they ever and 

 anon take out fome grains of the Rice, to fee if it be foftned, as alfo whether it be 

 requifite to put in fome more of the broath, to compleat the ftewing of it. For it is 

 not like the Puce brought into our parts, which prefently breaks afundcr, but their 

 Rice is of fuch a kind, that it mult be fully boyl'd, and yet the Grain entire, as well 

 as the whole Pepper, wherewith they feafon it. As foon as it is come to that condi- 

 tion, they cover the Pot with a cloath three or four times doubled, and fet the Pot- 

 lid upon that, and fome time after, they make another melting of Butter, till it be ve- 

 ry red > to be call into the holes, which are made in the Rice, with the handle of the 

 Ladle, after which they cover it again of a fndden, and fo let it Hand foaking awhile, 

 and then ferve it up. It is put into large Dilhes, with the meat handfomly^ifposM 

 upon it, and fomef art will be white, that is, continu'd in its natural colour, fome 

 part, yellow, occafion'd by a little mixture of Saffron, and a third part of a Carnati- 

 on-colour, done by the tincture of the juyce of Pomegranate. Nay, though the meat 

 be as fat as is requifite for the ordering of this Dim, yet to make the Pilau more deli- 

 cate and palatable to them, they beltow three pounds of Butter on fix pounds of 

 Rice, which nukes it fo extraordinary fat, that it difgults, and is naufeous to thole' 

 who are not accuftotrfd thereto, and accordingly would rather have the Rice it felf 

 limply boyl'd with water and fait. There arc always two or three Dilhes (erv'd up 

 after that manner, to the Grandees of the Port, who, for the moft part, keep open 

 Table, and inl lead of ftelh, they cover them with a great Aumelet or Omelet, made 

 with good Herbs, and about three fingers thick, or with fome poach'd Eggs, which 

 are neatly difpos'd all about it. A man is never incommodated by this kind of Race 

 but the other, which is too fat, is not fit for thofe who drink tvine, and will not ex- 

 cite in than a delire to eat of it often. 



Since I have given you an account how they order the TiLm, I cannot forbear ma- A particular 

 king you a further dilcovcry of the Turks management of the Kitchin, and telling * J > °i roi i lin i 

 you tk>w they roaft their meat. The greater fort of meat, as (h,eep and Lambs are in tht Lcv * nCr 

 roafted whole, in Ovens made in the Floor, wherein they hang them by the heads* 

 and tlKyare taken out thence as it were brown-bak'd, and Cook'd well enough, fo as 

 to excite appetite. At the bottom of the Oven there is ordinarily aBalin plac'd, ha- 

 ving in it fome Rice and fair Water, which receives the drippings of the Beait, the 

 very Tayl it felf, which fometimes weighs fifteen or twenty pound, yielding a good 

 quantity thereof, as being in a manner all fat. The Tayls of the Lambs, having not, 

 fo much fat, are excellent meat, and in a manner as delicate as the Sweet-breads of 

 Veal. Theft Lambs king thus roaited, are always ferv'd up with Rice under them, 

 and tor the greater Tables, they ferve up two of them in a Dilh.So that there is no ule 

 oi Spits in the lurlqjl) Kitchins,but what is for Poultry, or Fowl, which they order Co 



( E .) untowardly, 



