386 MifcelUnea Curiofa. Vol. Ill . 



it; they add Saffron, Garlicky or Onions, a 

 ^little Salt, and when 'tis enough, ferve it 

 up. They efteem this a delicious Difli, ufed 

 moltly in the Winter, and fay it is good a- 

 gainft Colds, notwithftanding they fay Beef 

 is cooler than Mutton. They have a piece- 

 of good Houfewifi-y for a ready Difli, which 

 is like wife appropriated to the Winter Sea- 

 ibn and this I will give an Account of be- 

 fore I have done. Then they will treat you 

 with Hare ftew'd, flewM and roafted Hens 

 ^nd Partridges : Thefe they disjoint, and let 

 ilew in Water, and Oil, or Butter, if they 

 ;!re not fat enough of themfelves. When 

 they are almoft enough, they beat a couple 

 of Eggs, mix them with the Liquor, with 

 Juice of Lemon or Vinegar, which they ufu- 

 ially have very good, and ferv€ it up. 



Th^n you may have more baked and roaft^ 

 and another Difli of flevv'd Meat, which for 

 its Goodnefs w^ould be efteem'd among us: 

 They take a Leg of Mutton, cut off the 

 flefhy part, leave out the Skin and Sinews. 

 This Flefh they mince very fine (with two 

 Knives, one in each Hand) by holding them 

 acrofs, which they manage with great Dex- 

 terity; they alfo mince fome Suet, Parfly, 

 Thime, Mint, &c. Then they take Pepper, 

 Salt, and Saffron beaten together, and fome 

 *Kutmeg ; all thefe they add to the refl:, with 

 about half a handful of Rice; they cut an 

 Onion, of the beft fort, half through, and 

 tak? off the firft Lay, as not fo fit for ufe, 

 unlefs it be thick. (They that are curious 

 take out the inner Skin, faying it is ^ not 

 e^h61fbme> ajid ^bad for ^he Ey^s, iit/teing 



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