There are numerous dishes with eggs for a basis; fried sweetmeats and baked ones whose names are legion; _petits pâtés_, or “boorak,” containing highly-flavoured mincemeat; and confections, jams, and sweetmeats without end. Delicious but cloying, these dishes give a wonderful choice, and they are very ornamental. The different pillaws are fragrant steaming heaps of rice of varied colours, from pure white to the bright green of the Schevid, and the yellow of the orange, and the parti-colour of the Palangi pillaw, whose red and yellow steaming pile delights the Shirazi. But the real triumph of the Persian cook is in his kabob. No eater of juicy steaks, no consumer of mutton-chops done to a turn in famed coffee-houses off silver gridirons, can in the wildest flight of fancy approach the idea of the succulence of the kabob. Tenderness and digestibility here approach their highest pitch, and the acme of _roasts_ is reached. Small pieces of lamb-meat are cut from the little lamb of six weeks old, either fresh slaughtered or well hung, both being equally tender; these are thrust upon a flat sharp skewer previously rubbed with an onion, with a tiny piece of the delicate tail fat between each; the skewers are rapidly rotated over a fierce charcoal fire until the kabobs are browned; then, still smoking, they are placed before the diner and eaten with bread and salt. This is the real kabob, it is the king of viands, and above praise. It can be obtained at any time, and only requires a lamb, a fire, and a skewer. Numerous modes of painting the lily are in use amongst the Persians. The meat is sauced with lemon-juice and onions overnight, or dusted with pounded figs, or dipped in lemon-juice and saffron, or packed in ice to produce a certain crispness. The _bazaar-kabob_ is simply a paste of chopped meat, very finely divided and flavoured with onions; this is pasted over the flat skewers, toasted, placed on a hot flap of bread, the skewers withdrawn, and the whole eaten with mint, sorrel, or cresses and salt. A fair road cook, _when posting_, will give his master a dinner of three or four courses, and on the march the meals are little inferior in variety and goodness to those served at the home. Most of the cooks in good European employ can cook an ordinary English dinner; my own man had some two hundred receipts from Acton’s book, and used to give us all the usual English viands as well as Persian dishes.