Soyer's Culinary Campaign: Being Historical Reminiscences of the Late War.: With The Plain Art of Cookery for Military and Civil Institutions

that two whole sheep and two lambs were to be roasted, I felt anxious to see the process. He had no sooner mentioned my wish than the Pacha rose, and, offering me his hand, conducted me towards the place where the sacrifice was being consummated. We were thus again, as at Scutari, hand-in-hand, if not hand-and-glove. About forty cooks were at work preparing the dinner. I felt much interested in their primitive way of roasting large pieces, which can only be equalled by gas. With the intestines they make a kind of black pudding, sausages, and rolls of tripe, with which they surround the neck of the animal: they have also skewers of tripe and liver, heart, &c., tied on each side of the haunch. The Pacha ordered some to be cut off for me to taste, which I did with great gusto, and really much approved of their sound judgment in turning everything to advantage, and making additional dishes of what we civilized people so cleverly throw away. It was so good, that I begged the Pacha to send a small dish up for Lord W. Paulet and a few others to taste, as it was best while very hot. It had a peculiar aromatic taste which imparts a delicate flavour, and was very palatable. The liver, which we of course use, was cut into small portions, and mixed with the intestines. The lambs were dressed in the same way, and were still more delicate: they were so perfectly roasted, that every part of the animals was the colour of a lump of gold. ORIENTAL WAY OF ROASTING SHEEP AND LAMBS WHOLE, À LA TURQUE. Though a primitive method, it is far from being a bad one. About a hundredweight of wood is set on fire in an open place, yard, kitchen, or elsewhere, and when burnt the ashes are piled up pyramidically to about the length of the lamb. Four stones, about a foot high, are then placed two at each end, and about eighteen inches from the fire; the lambs are spitted, head and all, upon a