Then you may have more baked and roast, and another Dish of stew'd Meat, which for its Goodness would be esteem'd among us: They take a Leg of Mutton, cut off the fleshy part, leave out the Skin and Sinews. This Flesh they mince very fine (with two Knives, one in each Hand) by holding them across, which they manage with great Dexterity; they also mince some Suet, Parsly, Thime, Mint, _&c._ Then they take Pepper, Salt, and Saffron beaten together, and some Nutmeg; all these they add to the rest, with about half a handful of Rice; they cut an Onion, of the best sort, half through, and take off the first Lay, as not so fit for use, unless it be thick. (They that are curious take out the inner Skin, saying it is not wholsome, and bad for the Eyes, it being the worst thing in an Onion, which otherwise would be the best of Roots.) This Lay they fill with forc'd Meat, then the next, and so on, which makes them look like so many Onions; some they put up in Vine-leaves of the best they can find for their purpose. Whilst this is doing, the Bones and Residue of the Leg of Mutton, being in moderate pieces, are stewing, with as much Water as will just cover them; then they put on their forc'd Meat-Balls a top of the Meat, and a green Bunch of Grapes upon them, cover it, and let it boil till thoroughly enough. This I think, is one of their best Dishes, which they often use in _Fess_ and other Cities. _Pillowe_, or _Piloe_, is a Dish very well known, made with Rice boil'd, with a good Hen, Mutton, and Spice, the Flesh and Fowl being put on the Rice in a Dish as _Cusksoo_, and so served up. A Bustard, which they roast and stew, and make an excellent Dish of its Guts, I eat of it once; to me it seemed very pleasant and savoury, and very grateful to the Stomach. This Bird is fit for their King's Table, as likewise the Hedgehog, of which I will give an Account anon. Then they have _Ragous_, made with Sparrows, Pidgeons, _&c._