the vvorft thing in an Onion, which other- 

 wife would be the beft of Roots.) This Lay 

 they fill with forcM Meat, then the next, and 

 fb on, which quakes tbem Ipbk like fo many, 

 Oiiions V Ibmetthey |>ut tip in Vine-leaves of 

 th^ beft they can - find for their purpofe. 

 Whilft this is doing, the Bones and Refidue 

 of the Leg of Mutton, being in moderate 

 pieces, are ftewing, with as much Water 

 as will juft cover thjem j: thep they put pn 

 their forc'd Meat-Balls a top of the Meat^ 

 and 5 gree^anBunch df Grapes upon them^ 

 cover ity and let it boil till thdroilghly e- 

 jiough. This I think, is one of their belt 

 Diflies, which they often ufe in Fefs and other 

 Cities P/tof, or Tiloe^ U a Dim very well 

 known, n5ade with Ijlice boirdv with a good 

 Jlen, Mutton^ and 3pice, the^ Flefh and 

 Fowl being put on ti\t Kim in aj Difli as 

 foo^ and fb ferved up. 



A Buftard, which fhey roaft and ftevv, and 

 tnake an excellent Difh of its Guts, I eat 

 of it once ^ tp me it feemed very |)leafant 

 and (avoary^^aadjvety 'gratefial to the Stor 

 maeh. This Bird is fit fbr their Kin^ 

 as iikewife the Hpdgerhog, of which I will 

 give an Account • anon. Then they have 

 M4g6my made with sparrows, Pidgeons, &c. 



Their Drink is plain Water, or Milk, and 

 fometimes Rok q{ Wine mixed with Water/ 

 1 was orice treatf^d tK tbi? by the Bafhaw df 

 Sufcy ^AhdvlmeUfk heh ^Ichot there was 



^brought to me a gi-eat; Bowl which held above 

 three Quarts he told me there was not above 

 half a Pint of this Roh in it, and the reft was 

 filled up witll.Wax^r< . It was^t^ generous 



G c ^nd 



