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I, of course, not being a Mohammedan, had a dish of my own, of a similar composition, strengthened by platters containing roast chicken, and kabobs, crullers, cakes, sweetbread, fruit, glasses of sherbet and lemonade, dishes of gum-drops and Muscat sweetmeats, dry raisins, prunes, and nuts.
"In the basket you will find a small cooking-pot," he said. "Pick up some of the driest sticks that you can find, so as not to make any smoke. Put some kabobs into the pot with as much water as will just cover them; then place it over the fire, and let it stew until the meat is in threads. Strain the broth off. I will give it to him, a sip at a time."
His endless variety of kabobs and pilaus is worthy of all commendation; and his sherbets, which refresh without a sting or a resipiscent headache next morning, are no doubt the style of phlegm-cutters and gum-ticklers which one had better patronize pretty exclusively while between the tropics.
At each meal, every officer has so many dishes, according to his rank. These vary from three to twelve. In the early morning, I shall bring you bread and fruit and sherbet; at ten o'clock is the first meal; and at seven there is supper. At one o'clock the kitchens are open, and I can fetch you a dish of pillau, kabobs, a chicken, or any other refreshment that you may desire.
Such articles as oysters, smelts, or any small things, should be fried at a temperature of 380° to 400°. It must be remembered that all fried articles darken after they leave the frying-kettle, and therefore a very pale yellow becomes a golden color on the dish. Kabobs No. 2. Take the beards from as many fat, fair-sized oysters as required.
I obtain an acceptable breakfast of kabobs and boiled sheeps'- trotters; killing two birds with one stone by satisfying my own appetite and at the same time giving a first-class entertainment to a khan-full of wondering-eyed people, by eating with the khan-jee's carving-knife and fork in preference to my fingers.
There are two ways of preparing these dainties, and I give both. For those who cannot eat bacon the first will probably be acceptable. For kabobs of any kind, silver or plated skewers are proper, although very slender wooden ones may be used.
Another said, "Be comforted, Yussuf, three days will soon pass away, and then you will relish your kabobs and your rakee, your sweetmeats and your wine, with greater pleasure, having been so long deprived of them." "Besides," added a third, "you must not forget, Yussuf, that the prophet has declared that a man is eternally damned, body and soul, who is constantly drunk as you are."
One was a pot-bellied, rascally-looking fellow, with a great beard, who looked as if he had just come out of a jail. Nevertheless, as in duty bound, I received these three men, gave them shelter, and spread a table of the best before them. They indulged in kabobs, and asking for wine and rakee, which, as forbidden by the law, I never taste, I went out and purchased it for them.
"Why didn't you add a big stone filter, a plate-rack, and a kitchen boiler? My good man, you're impossible." "I ain't, sir, 'pon my word. You mean I should have to make more of a shift. Well, of course I would." "Look here, then, I grant that you can shave. You can make a fire, boil water, and cook?" "Can I, sir?" cried the man scornfully. "I should think I can!" "Can you cook kabobs?"
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