. The adventures of Hajji Baba of Ispahan. Persian dishes,the narinj pilau, made with slips of orange-peel, spices of allsorts, almonds, and sugar; salmon and herring, from theCaspian Sea, were seen among the dishes, and trout from theriver Zengi, near Erivan ; then, in china basins and bowls ofdifferent sizes, were the ragouts, which consisted of hash madeof a fowl boiled to rags, stewed up with rice, sweet herbs, andonions ; a stew, in which was a lambs marrow-bone, with someloose flesh about it, and boiled in its own juice ; small gourds,crammed with force-meat, and done in butter; a fowl s
. The adventures of Hajji Baba of Ispahan. Persian dishes,the narinj pilau, made with slips of orange-peel, spices of allsorts, almonds, and sugar; salmon and herring, from theCaspian Sea, were seen among the dishes, and trout from theriver Zengi, near Erivan ; then, in china basins and bowls ofdifferent sizes, were the ragouts, which consisted of hash madeof a fowl boiled to rags, stewed up with rice, sweet herbs, andonions ; a stew, in which was a lambs marrow-bone, with someloose flesh about it, and boiled in its own juice ; small gourds,crammed with force-meat, and done in butter; a fowl stewedto rags, with a brown sauce of prunes ; a large omelette, abouttwo inches thick ; a cup full of the essence of meat, mixed upwith rags of lamb, almonds, prunes, and tamarinds, which waspoured upon the top of the chilau ; a plate of poached eggs,fried in sugar and butter ; a dish of badcnjans, slit in the middleand boiled in grease ; a stew of venison, and a great varietyof other messes too numerous to mention. After these came J 5°. The procession of slaves before the 1894 by Afactnillan &• Co. THE ADVENTURES OF HAJJI BABA the roasts. A lamb was served up hot from the spit, the tailof which, like marrow, was curled up over its back. Partridges,and, what is looked upon as the rarest delicacy in Persia, twocapk dereh, partridges of the valley, were procured on theoccasion. Pheasants from Mazanderan were there also, aswell as some of the choicest bits of the wild ass and display and the abundance of delicacies surprised everyone; and they were piled up in such profusion around theking, that he seemed almost to form a part of the heap. I donot mention the innumerable little accessories of preserves,pickles, cheese, butter, onions, celery, salt, pepper, sweets, andsours, which were to be found in different parts of the tray,for that would be tedious ; but the sherbets were worthy ofnotice, from their peculiar delicacy: these were contained inimmen
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Keywords: ., bookcentury1800, bookdecade1890, bookpublishernewyo, bookyear1895
