Cz5^ ) 
up, fqueeze an Orange or two on them. Thus they 
ufe commonly in their ftewed Meats, Lemon and O- 
range for Roaft or Fifti. 
Eimorofia is another : This is pieces of Beef, of Cow 
or Camel, ftew'd with Butter, Honey, and Water; 
fome will put Rob of Wine amongft it ; they add Saf- 
fron, Garlick, or Onions, a little bait, and when 'tis 
enough, ferve it up. They eftcem this a delicious Difb, 
ufed moftly in the Winter, and fay it is good againft 
Colds, notwithftanding they fay Beef is cooler than 
Mutton. They have a piece of good Houlewifry for 
a ready Diflb, which is hkewife appropriated to the 
Winter Seafcn ; and this I will give an Account of be- 
fore I have done. Then they wil! treat you with Hare 
ftew'd, ftewed and roafted Hens and Partridges : Thefe 
they disj int, and let ftew in Water, and Oil, or But- 
ter, if they are not fat enough of themfelves. When 
they are almoft enough, they beat a couple of Eggs, 
mix them with the L quor, with Juice of Lemon or. 
Vinegar, which they ufually have very good, and ferve 
it up. 
Then you may have more baked and roaft, and ano- 
ther Dilh o\ ftew'd Meat, which for its Goodnefs would 
be efteem'd amongft us : They take a Leg of Mutton, 
cut iff the fl.lhy part, leave out the Skm and Sinews. 
This Fleih they mince very fine (with two Knives, one 
in each Hand) by holdi g the;m acrofs, which they ma- 
nage with great Dexterity • they alfb mince fome Suet, 
Parfly, Thime,^ Mint, ^r. Then they take Pepper, 
Salt, and Saffron beaten together, and fome Nu meg ; 
all- thefe they add to the reft, with about half a hand- 
ful of Rice ; they cut an Onion, of the beft fort, half 
through, and take off he firft Lay, as not fo fit for ufe, 
unkfs it be thick. (They that are curious take out jthe 
inner Skin, faying it is not wholtome, and bad for the 
'"•^ Eyes, 
