'Collections of travels through Turky into Persia, and the East Indies. Giving an account of the present state of those countries, as also a full relation of the five years wars, between Aureng-Zebe and his brothers in their father's life time, about the succession. And a voyage made by the Great Mogul (Aureng-Zebe) with his Army from Dehli to Lahor, from Lahor to Bember, and from thence to the Kingdom of Kachemire, by the Mogols, call'd, the Paradise of the Indies. Together with a relation of the Kingdom of Japan and Tunkin, and of their particular manners and trade. To which is added a new description of the Grand Seignior's Seraglio, and also of all the Kingdoms that encompass the Euxine and Caspian Seas, being the travels of Monsieur TavernierBernier, and other great men.' [‎25] (574/1024)

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A Relation of the Grand Seignors Seraglio.
Muttoiig may be computed the quantity of PulletSj Chickens, and young Pidgeons,
the number whereof is limited, according to the Seafons ; as alfo what may be
confum’d in Rice and Butter, for the filau^ which is accounted the beft dilh in
and all over the Edfh Thofe Nations who are lovers of Temperance,
and do not much ftudy the fatisfaftion of the Palate, feldome have any other
difh • and that not being contemptible, fome haply will giyeme thanks for com
municating the ordering of it. , # '
The 2^%, and generally all the Inhabitants of the Eaflern Parts, make xhzThe way of or<*
film after this manner. According to the quality of the perfonswho are to be der ' ln ^ tbe
entertain’d, and the quantity which is to be made of it, you take either a piece lau ‘ ;,
of Mutton alone, or together with that fome Pullets or Pidgeons, which are to be
boyl’d in a Pot, till they are half done, or fomewhat more. When you
think them fo far boyl’d theii pour out both Meat and Breath into a Bafin, and
the Pot being wafli’d, put it on the Fire again with Butter in it, which they fuffer
to melt, till fuch time as it is very hot. Then they chop the meat which had
been but half-boy I’d, into little pieces, the Pullets into quarters, and the Pidgeons
into halves, and fo they caff it into the Butter, they fricafs it till it be of a
very brown colour. T he Rice being Well Walk’d they put fome into the Pot
over the meat, as much as they think fitting, and the Broath. which had been
pour’d into the Balin, they alio put it into the Pot Ladle-ful after Ladle-fuL,
over the Rice, till fuch time as it hands two fingers breadth above it. Then
is the Pot immediately cover’d, there is a clear Fire made under it, and they ever
and anon take out fome grains of the Rice, to fee if it be foftned, as alfo whe
ther it be not requisite to put in fome more of the Broath to compleac the
hewing of it. For it is not like the Rice brought into our parts, which pre-
fently breaks afunder, but their Rice is of fuch a kind, that it muh be fully i
boyl’d and yet the Grain entire, as well as the whole Pepper wherewith they
feafon it. As foon as it is come to that condition, they coyer the Pot with a
Cloth three or four times doubled, and fet the Pot-lid upon that,-and fbmetime
after they make another melting of Butter, till it be very red * to be call: into
the holes, which are made in the Rice with the handle of the Ladle, after
which they cover it again of a hidden, and fo let it hand foaking a while, and
then ferve it up. It is put into large Difhes with the Meat, handfomly difpos’d
upon it, and fome part will be white, that is, continu’d in its natural colour,
fome part yellow, occafion’d by a little mixture of Saffron, and a third part of
a Carnation-colour* done by the tincture of the juyee of Pomegranate. Nay,
though the meat be as fat as is require for the ordering of this Difh, yet to
make the Film more delicate and palateable to them, they beftow three pound
of Butter on fix .pound of Rice, which makes it fo extraordinary fat, that it
difgufts, and is naufeoiis to thofe who are not accuftom’d thereto, and accor-
dmgly would rather have the Rice it felf fimply boyl’d with Water and Sait.
There are always two or three Difhes ferv’d up after that manner, to the
Grandees of the Port, who for the moft part, keep open Table, and inftead of .
FLlh they cover them with a great Aumelet or Omelet, made with good Herbs,
and about three fingers thick, or with fome poach’d Eggs, which are neatly
difpos’d about it. A man is never incommodated by this kind of Rice, but
the ,other 5 which is too fat, is not fit for thofe who drink Wine, and will not
excite in them a defire to Eat of it often.
, Since I have given you an account how they order the Pito, I cannot for- A particular
hear making you a further difeovery of the furls management of the Kitchin, of roafting
and telling you how they roaft their mc?at. The greater fort of meat, as Sheep• Lcvai * t:>
and Lambs are roafte'd whole in Ovens made*in the Floor, wherein they hang
them fiy the heads, and they are taken out thence as it were brown-bak’d and
look’d well enough, fo as to excite Appetite. At the bottom of the Oven
mere is ordinarily a Bafin plac’d, having in It fome Rice and fair Water,
.ch receives the dripings of the Bead, the very Tayl it felf, which fometimes
* /Cl giis hfteen or twenty , pound , yclding a good quantity thereof, as being in
^manner-all fat. The Tayls of the Lambs, having not fo much fat, are excel- .
meat, and in a manner as delicate as the Sweet-breads of Veal. Theie Lambs
an & thus roafied, are always ferv’d up with Rice under them, and for the.
greater