what is called butchers' meat, it would appear, from all we can learn,
that, in all ages, it has held only a secondary place in the estimation
of those who have considered the science of gastronomy as a large
element in the happiness of mankind. Among the Jews of old it was very
little used, although it seems not to have been entirely interdicted, as
Moses prohibited only the use of such as had neither scales nor fins.
The Egyptians, however, made fish an article of diet, notwithstanding
that it was rejected by their priests. Egypt, however, is not a country
favourable to the production of fish, although we read of the people,
when hungry, eating it raw; of epicures among them having dried it in
the sun; and of its being salted and preserved, to serve as a repast on
days of great solemnity.
The modern Egyptians are, in general, extremely temperate in
regard to food. Even the richest among them take little pride,
and, perhaps, experience as little delight, in the luxuries of
the table. Their dishes mostly consist of pilaus, soups, and
stews, prepared principally of onions, cucumbers, and other cold
vegetables, mixed with a little meat cut into small pieces. On
special occasions, however, a whole sheep is placed on the
festive board; but during several of the hottest months of the
year, the richest restrict themselves entirely to a vegetable
diet. The poor are contented with a little oil or sour milk, in
which they may dip their bread.