“Afterwards, you arrive at a shop where a kind of date preserve is sold in large slices, which smells a great deal better than it tastes. A still more seductive smell attracts you to the next shop, which is smoking fiercely. On the counter, gridirons are ranged over charcoal fires, upon which a quantity of little rolls of beef and mutton are grilling; and several Arabs, having passed by the baker’s, are here regaling themselves with bread and kabobs.”
A cook of roughly the same moment, setting down the same dish.
496. Use freshly-gathered parsley for keeping, and wash it perfectly free from grit and dirt; put it into boiling water which has been slightly salted and well skimmed, and then let it boil for 2 or 3 minutes; take it out, let it drain, and lay it on a sieve in front of the fire, when it should be dried as expeditiously as possible. Store it away in a very dry place in bottles, and when wanted for use, pour over it a little warm water, and let it stand for about 5 minutes. _Seasonable_.--This may be done at any time between June and October.
Sources: The passage is from George Melly, Khartoum, and the Blue and White Niles, Vol. 2, free to read in full at Project Gutenberg. The recipe is from Beeton, The Book of Household Management of 1861, also free in full. Both are in the public domain in the United States. The binding above is ours — ochre cloth, sheaf stamp.