313 
1872.] Bfibu Rajendralala Mitra — A Picnic in Ancient India. 
but roast buffalo, which seemed to have been a favourite dish with the Hin- 
dus in former days, and I find in tho Yana Parva of the Mahabhfirata that 
buffalo meat was publicly sold in the market,* and the stalls displaying it 
were crowded by customers. In Kashmir, such meat, I am told, is regularly 
sold in the present day to Hindu purchasers, and the lower orders of the 
people in Bengal, such as Muchis, are particularly fond of it. The meat 
was roasted on spits, glii being dropped on it as the dressing proceeded, 
and seasoned with acids, sochel salt and sorrel leaves. Yenison was liked 
in a boiled state, dressed in large haunches, and garnished with sorrel, 
mangoes, and condiments. Shoulders and rounds of other kinds of meat 
in large pieces were boiled, roasted on spits, or fried in ghi, and sprinkled 
over with sea salt and powdered black pepper. 
Beef, however, is not mentioned as forming an ingredient in the feast 
although the Maliabhfirata elsewhere describes a king named Rantideva, 
who used to slaughter daily two thousand heads of cattle, besides as many 
other animals, for use in his kitchen. Ho is described as a most virtuous 
king who acquired great religious merit by daily feeding innumerable 
hosts of beggars with beef.f 
Curries were likewise prepared with meat, but did not take a prominent 
part in the bill of fare. Even little birds were preferred roasted on spits 
to being fried or curried. The text is silent as to the species of the birds 
used ; but in the Griliya Sutra of A'svalayana, partridges (tittiri) are 
recommended as appropriate for infants just beginning to take solid food, 
and ducks, doves, pigeons, and ortolans were formerly in common use. 
Eor sauces and adjuncts, tamarind, pomegranates, sweet basil, acid herbs, 
ginger, assafoetida, and radishes were largely used. 
The text is not clear as to whether the buffalo meat was roasted 
entire, or in cut pieces, but the haunches, shoulders, and rounds, dressed 
entire, must have necessitated some kind of carving. As no allusion is, 
however, anywhere made to knife and fork, it is to be supposed that “ the 
cooks, who, under the superintendence of diligent stewards,” served at the 
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