Eastern Europe - The Principal Navigations, Voyages, Traffiques And Discoveries Of The English Nation - Volume 2  - Collected By Richard Hakluyt




















































































 -  They make better puddings of their horses
then of their hogs, which they eate being new made: the rest of - Page 190
Eastern Europe - The Principal Navigations, Voyages, Traffiques And Discoveries Of The English Nation - Volume 2 - Collected By Richard Hakluyt - Page 190 of 315 - First - Home

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They Make Better Puddings Of Their Horses Then Of Their Hogs, Which They Eate Being New Made:

The rest of the flesh they reserue vntill winter.

They make of their oxe skins great bladders or bags, which they doe wonderfully dry in the smoake. Of the hinder part of their horse hides they make very fine sandals and pantofles. They giue vnto 50. or an 100. men the flesh of one ram to eat. For they mince it in a bowle with salt and water (other sauce they haue none) and then with the point of a knife, or a little forke which they make for the same purpose (such as wee vse to take rosted peares or apples out of wine withal) they reach vnto euery one of the company a morsell or twaine, according to the multitude of guestes. The master of the house, before the rams flesh be distributed, first of all himselfe taketh thereof, what he pleaseth. Also, if he giueth vnto any of the company a speciall part, the receiuer therof must eat it alone, and must not impart ought therof vnto any other. Not being able to eate it vp all, he caries it with him, or deliuers it vnto his boy, if he be present, to keepe it: if not, he puts it vp into his Saptargat, that is to say, his foure square budget, which they vse to cary about with them for the sauing of all such prouision, and wherein they lay vp their bones, when they haue not time to gnaw them throughly, that they may burnish them afterward, to the end that no whit of their food may come to nought.

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