I have not yet accomplished this feat myself.

There is a very good fish when in season in the summer, called
_espadon_, or sword-fish, but the butcher's meat, unless you have good
teeth, is not often eatable. The natives are mostly vegetarians; beans,
small cucumbers, rice and what cheap fruits may be in season are their
principal food; water, about which they are most particular, is the
principal beverage of all Turks from the highest to the lowest class.

I herewith give a typical Turkish dinner:--

Duzico.
Hors-d'oeuvre.
Yalandji Dolmas.

POTAGE.

Creme d'Orge.

POISSON.

Espadon. Sce. Anchois.

ENTREE.

Boughou Kebabs.
Carni Yanik.

ROTI.

Kouzoum.

LEGUMES.

Bahmieh a l'Orientale.
Ymam Bayldi.

ENTREMETS.

Yaourt et Fruits.

The charges in Turkey on the whole are moderate, but the Turkish coinage
is somewhat confusing, and even a Scotch Jew, who had been brought up in
New York, would find it a matter of difficulty to hold his own with the
unspeakable Turk when it came to a question of small change.

Tokatlian has a branch establishment of a bourgeois description for
business people just outside the big bazaar at Stamboul, the Restaurant
Grand Bazaar, where there are plenty of good dishes, besides native
experiments, which are worth trying. Here the charges are very moderate.

The food at the Royal and Bellevue Hotels and Dimitri's is also good,
and for supper you can go to Yani's, which is open practically all
night, but perhaps not so eminently respectable as the other restaurants
I have mentioned.

A.B.

CHAPTER XVI

GREECE

Grecian Dishes--Athens.

No one lives better than a well-to-do Greek outside his own country, and
when he is in Greece his cook manages to do a great deal with
comparatively slight material. A Greek cook can make a skewered pigeon
quite palatable, and the number of ways he has of cooking quails, from
the simple method of roasting them cased in bay leaves to all kinds of
mysterious bakings after they have been soused in oil, are innumerable.
There are _pillaus_ without number in the Greek cuisine, chiefly of
lamb, and it is safe to take for granted that anything _a la Grec_ is
likely to be something savoury, with a good deal of oil, a suspicion of
onion, a flavour of parsley, and a good deal of r