lighted in the fire-place and that no other preparations were being made, I asked, without further ceremony, where the breakfast was, for I knew very well that simple merissa would not be considered sufficient to offer me, and I had not time to remain longer. The djelabi told me that it would be ready immediately, and pointed to a sheep which was running about in the court, adding, that he would not have it slaughtered until I had arrived. I replied, “It will soon be midday and I have other business to attend to, and cannot wait until the meat is roasted or boiled, especially as you have not even prepared a fire.” My host assured me that the breakfast would be ready immediately, and that I should have ample time to attend to my business. My curiosity was now excited to the utmost to know with what kind of breakfast he intended to honour me, and I kept my eyes continually on the sheep, which was to be sacrificed in honour of my visit; judge, however, of my embarrassment when a slave, on a signal from his master, quickly decapitated the sheep, and without waiting to flay the animal, ripped up its abdomen, took out the stomach, cleaned it, cut it into small pieces, and laying them on a wooden dish, squeezed the gallbladder of the animal, as we might a lemon, on the fragments, and lastly, strewed a considerable quantity of cayenne pepper over the whole mess. This being done, and, indeed, in an incredibly short space of time, I was pressed to help myself quickly, before the dish became cool; I sighed, however, and thanking my host, begged to be excused, assuring him at the same time that an European stomach could not possibly bear this very exquisite dish, and that I would, therefore, content myself with looking on. He smiled piteously at my fastidiousness, and showed evident symptoms of relishing the delicacy. I afterwards frequently observed that this is a very favourite dish, and was tempted, rather to satisfy my curiosity than my appetite, to partake of it; and really the flavour is not very disagreeable, for the gall in combination with the cayenne takes away the odour and taste of the raw paunch, nevertheless I could never eat a sufficient quantity of it to satisfy the demands of hunger. Not only in Kordofan, but in Sennaar, and Abyssinia, also, this dish is considered, as I have before observed, a great delicacy.